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Natalie's Thai Coconut Chicken/Shrimp Soup

Source

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

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2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves chopped
4 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)* or chili garlic sauce (found in Asian section of grocery store) - Optional
1 13.5- to 14-ounce cans unsweetened coconut milk LIGHT
1 13.5- to 14-ounce cans unsweetened coconut milk - regular
5 cups low-salt chicken broth
2 12 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (about 1 large)
2 limes
34 pound skinless boneless chicken breasts thinly sliced – or can sub for shrimp
12 bunch cilantro finely chopped or pureed
Toppings:
12 cup thinly sliced red onion
14 cup thinly sliced green onions
14 cup chopped fresh cilantro
2 red jalapeño chiles or serranos, thinly sliced with seeds
1 lime cut into 6 wedges
Serve with:
3 cups brown rice or quinoa long grain, cooked (or vermicelli/rice noodles)
1 Tbsp chopped peanuts optional

Prep Notes

1 day before: Make brown rice in advance

Comments & Personal Notes

If making this as a Whole30 recipe, omit the sugar, fish sauce and rice/noodles.

Comment from NutritionbyNatalie — posted about 7 years ago

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