This traditional Thai flavorful soup is so good you’ll think you’re in a restaurant.
Thai Coconut Chicken Soup
Servings
8 Servings
Ingredients
- 6 cups chicken soup stock
- 9 mushrooms sliced
- 1/2 teaspoon crushed red pepper flakes or more if desired
- 3/4 cup raw chicken diced
- 2 tablespoons cornstarch
- 11/2 cup low-fat coconut milk
- 3 cups bean sprouts plus additional bean sprouts for garnish, optional
- coconut flakes for garnish, optional
Instructions
- 1 Bring chicken soup stock to a boil. Add mushrooms and crushed red pepper flakes, and cook for 2 minutes. 2 In a separate bowl, coat chicken with cornstarch. Add chicken to pot, stir, and cook for another 2 minutes. Add coconut milk and bean sprouts. 3 Heat to just under a boil, to prevent coconut milk from curdling. 4 Serve topped with bean sprouts and coconut flakes, if desired.
- Source:
- The Complete Asian Kosher Cookbook
can you omit the chicken if you want to keep it pareve?
when does the 20 minutes of cooking time come in? it doesn’t seem like there’s enough time to cook the chicken.