We love Thai food and find it so complimentary to our beliefs and lifestyle. This is a staple in our house, which we love to eat for breakfast, lunch or dinner. Give this a whirl and let us know what you think.
Ingredients for Soup
- 2 lbs of organic skinless chicken thigh meat, cubed; if you prefer you can substitute 1 lb of shrimp & 1 lb of scallops
- 1 can coconut milk
- 3 cups of fresh sliced mushrooms, white or brown, really your choice
- 1 – 3 tbsp fish sauce, start with one tbsp at a time and taste, add more as your taste buds build
- 2 -3 stalks of fresh lemongrass, wash well, peel outside layer off, chop very fine, or leave in large chunks your choice
- 1 small onion or 1/2 of a large one, sliced
- 1 heaping tsp coriander seeds, whole
- 1/2 cup of fresh cilantro
- 4 – 6 Thai chili peppers, chopped (we like it hot, but you can make it as spicy as you like)
- 2-3 cups chicken stock, make your own if possible, we also use some of our bone broth if we are out of chicken
- 1 – 2 pinches of salt (you can always add more later to taste)
- 1 teaspoon palm sugar (we buy ours from the Asian market)
- 1 – 2 inch piece of galanga root, cut into small pieces (ginger is in the same family, tastes differently, but is a great substitute and will not ruin this dish; try the Asian market for galanga root, it’s tough to find)
- 3 – 5 kaffir lime leaves, chopped up, if you don’t have any, use some fresh lime zest, it will be delicious
- 1/2 lime’s juice
- fresh cracked pepper, we like rainbow pepper to taste
Preparation
Add all ingredients except for protein and fresh cilantro into a soup pot, bring to a boil and cook on medium – low heat for 20 to 30 minutes, add protein and bring to a boil, reduce heat to simmer/low and cover for 5 – 7 minutes. Add fresh cilantro and lime on the side. Love and enjoy this soup for breakfast, lunch or dinner; it’s so good. Jo & Henry
Nutty Kitchen 