Thai Coconut Soup

Thai Coconut Soup 

  • 64oz Chicken Bone Broth

  • 1 tbsp grated ginger + 1/2 tsp

  • 1.5 cup coconut milk

  • 12 oz shredded chicken (does not need to be exact) or 1 lb ground chicken

  • 1 medium Japanese sweet potato, spiralized 

  • 2-3 cups shiitake mushroom, thinly sliced

  • 1/2 cup scallion, thinly sliced

  • 1 tbsp lime zest

  • 1/3 cup lime juice (divided)

  • 2 tbsp coconut aminos

  • 1 tsp fish sauce

  • 1.5 tsp salt or to taste

  • 2 cup spinach (optional)

  • 1/2 cup cilantro

     

Start by simmering chicken bone broth with 1 TBSP grated ginger in a large pot for 15 minutes to infuse the ginger flavor.  Then add in 2-3 cups of mushrooms, 1/2 cup of scallions, 1 TBSP lime zest, 1.5 cups of coconut milk, and salt. Continue to cook until mushrooms are tender (about another 20 minutes or so). Then add in your sweet potato noodles, cooked chicken, coconut aminos, fish sauce, optional spinach, and half of the lime juice. Cook until noodles are tender and add remaining lime juice (to taste) and the 1/2 tsp of ginger. Remove from heat right before serving and add in the cilantro. Serve with a lime wedge, a little bit of cilantro and some thinly sliced scallions. 

CHICKEN // TURKEY, SOUPSrachel mcconnComment