Thai Chicken Soup
This recipe has been adapted from a dear friend, the late Gavin Young. He loved sharing his recipes and cooked for us many times. Every time I make this soup, I think of him.
Ingredients
Ingredients:
Instructions
Instructions:
- Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass.
- Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
- Strain the lime leaves, chiles, garlic, ginger and lemongrass.
- Place pot back on stove and stir in the chicken and shrimp, coconut milk, mushrooms, fish sauce, and honey, jalapeno juice (if using) and lime juice.
- Simmer to heat the chicken and shrimp through, about 5 minutes.
- Sprinkle with salt and pepper.
- Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro.
- Add Kosher salt and freshly ground black pepper plus 1/4 cup chopped fresh cilantro leaves, for garnish
Additional notes/suggestions:
- Serve over rice, rice noodles or zucchini noodles.
- To really spice it up, add a splash of sriracha or chili garlic sauce.
- If you want it a bit creamier, add a couple extra tbsps of coconut cream from a can of coconut milk (just cream, not the water).