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Thai Chicken Soup

Thai Chicken Soup
This soup is very fragrant, very aromatic, and filled with an unusual combination of flavors. The lemon grass and spices provide a tangy background for the chicken, coconut milk, and fish sauce. This is a hearty soup, wonderful after a long day out on the trail. Serve it with rice and some stir fried veggies. Very easy to prepare.
Ingredients:

2 teaspoons peanut oil
2 cloves garlic, sliced thinly
2 tablespoon freshly grated ginger root
1/4 cup chopped lemon grass
2 teaspoons crushed red chile peppers
1 teaspoon ground coriander
1 teaspoon ground cumin
1 boneless, skinless chicken breast, cut into thin strips
1 onion, sliced thinly
2 cups bok choy, shredded
4 cups water
1 can (10 ounce) coconut milk
2 Tbsp fish sauce
1/4 cup fresh cilantro, rinsed, stemmed & coarsely chopped

Directions:


In a large saucepan over medium heat, heat the peanut oil. Stir in the garlic, lemon grass, red pepper, coriander, and cumin.  Cook until the spices are fragrant, which should take about two minutes.

 

Stir in the chicken and the onion and cook, stirring, until the chicken turns white and the onion is translucent, about five minutes.  Stir in the shredded bok choy and cook until it wilts, another five or ten minutes.

 

Add the water, coconut milk, fish sauce and the cilantro. Stir to combine thoroughly.  Simmer gently for about 30 minutes, or until the chicken is completely cooked all the way through and the flavors are well blended.

 

Serve piping hot.

 

 



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