One of Thailand’s signature soups. This savory dish incorporates all of the exciting flavors of Thai cuisine. Rich and satisfying, it’s a delicious addition to any feast, Thai or western.
15m
PREP TIME
30m
COOK TIME
12
INGREDIENTS
One of Thailand’s signature soups. This savory dish incorporates all of the exciting flavors of Thai cuisine. Rich and satisfying, it’s a delicious addition to any feast, Thai or western.
15m
PREP TIME
30m
COOK TIME
12
INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 1/2 cup water
- 1/3 cup fresh lime juice
- 1/3 cup Thai Kitchen® Gluten Free Premium Fish Sauce
- 3 stalks fresh lemongrass, trimmed to use bottom 2 to 3 inches
- 1 pieces (1-inch) fresh galangal or Chinese ginger, sliced and bruised
- 2 tablespoons sugar
- 3 makrut lime leaves (optional)
- 2 tablespoon Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 3/4 pound boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed
- 1 can (14 ounces / 425 mililiters) straw mushrooms, drained
- Cilantro springs, (optional)
INSTRUCTIONS
- 1 BRING coconut milk, water, lime juice, fish sauce, galangal, lime leaves, lemongrass and sugar to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lime leaves and lemongrass.
- 2 STIR in chili paste until well blended. Add chicken and mushrooms; simmer 10 minutes or until chicken is cooked through.
- 3 LADLE into soup bowls. Garnish with cilantro.
- 4 Thai Kitchen Tip: If preparing with shrimp or tofu, simmersoup for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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