Thai Chicken and Mushroom Soup


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Thai Chicken and Mushroom Soup
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In around 50 minutes you can prepare a Thai Chicken and Mushroom Soup that even the most picky diner will enjoy. This is perfect for any appetizer or lunch and boasts a wonderful mix of cilantro, lime and spice.
Servings
8 People
Cook Time
50 Minutes
Servings
8 People
Cook Time
50 Minutes
Thai Chicken and Mushroom Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
In around 50 minutes you can prepare a Thai Chicken and Mushroom Soup that even the most picky diner will enjoy. This is perfect for any appetizer or lunch and boasts a wonderful mix of cilantro, lime and spice.
Servings
8 People
Cook Time
50 Minutes
Servings
8 People
Cook Time
50 Minutes
Ingredients
Garnish
Servings: People
Instructions
  1. Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat.
  2. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro.
  3. Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly.
  4. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup.
  5. Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, chili peppers, green onions, and lime wedges to serve.
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