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Thai Coconut Chicken Soup

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Serves 4 | Prep Time 15 | Cook Time 45

Why I Love This Recipe

A creamy and coconutty soup!

Ingredients You'll Need

24 oz unsweetened coconut milk
64 oz chicken broth or stock
3 chicken breasts
1 white or yellow onion
1 clove of garlic
1 tbsp of ginger
fresh cilantro
1 stalk lemongrass
shredded carrots
white or jasmine rice
1 lime (juiced)
red pepper flakes
lemon pepper seasoning


Prep directions:
Mince about 2 tbsp of onion
Mince about 1 tsp of garlic
Grate about 1 tbsp of ginger
Chop about 1 tbsp of fresh cilantro
Slice or dice some mushrooms
Juice lime

Cook directions:
Preheat oven to 400. When it is ready, add oiled chicken breasts and check after about 24 minutes.

Melt some butter in soup pot and add onions and garlic. Add 8 cups (64 oz) of chicken broth or stock. Add mushrooms and lemongrass. Add ginger. Add salt, ground peppercorn, some red pepper flakes, and some lemon pepper seasoning. Simmer for 15 minutes.

Begin cooking rice, or if microwavable do this at the end.

Add 2 and a half cups of coconut milk (24 oz) to pot. Add cilantro and shredded carrots. Add lime juice. Put the stove to low until chicken is ready to be added.

Add chicken and stir. Taste to see if something needs to be added (more seasoning?)

Serve! Best served in bowls over rice.

Pairs Well With

White or jasmine rice

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