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