Natalie's Thai Coconut Chicken/Shrimp Soup
Source
Prep Time10 min |
Cook Time20 min |
Total Time30 min |
Ingredients
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 1⁄2 | 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 | |
3⁄4 | pound | skinless boneless chicken breasts thinly sliced – or can sub for shrimp |
1⁄2 | bunch | cilantro finely chopped or pureed |
Toppings: | ||
1⁄2 | cup | thinly sliced red onion |
1⁄4 | cup | thinly sliced green onions |
1⁄4 | 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
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