Red Thai Coconut Chicken Soup - Peanut variation

@hilarybaumann.com

A light and fragrant Thai-style soup made with coconut broth, shredded chicken, and vegetables

Ingredients

  • 2 17.5oz cans of coconut water
  • 1 carrot julienned
  • lemongrass
  • Frozen peas
  • 3 tbsp peanut butter
  • 1 tsp salt
  • 1 tbsp sugar in the raw
  • 1 tbsp red chili flakes
  • 2 tbsp rice wine vinegar
  • 1 tbsp sunflower or coconut oil
  • 1 tsp minced ginger
  • 3 small cloves garlic diced
  • 1-2 cooked diced chicken breast (optional)

Instructions

  1. 1
    Make a paste from the: Peanut Butter, salt, sugar, chili flakes, ginger, garlic, oil and then slowly stir in the rice wine vinegar.
  2. 2
    Put everything except the precooked chicken in a pot and bring to a boil. Boil until peas and carrots are your preferred tenderness.
  3. 3
    Add the diced chicken (optional)
  4. 4
    Note: this entire recipe is more of an approximation. There are whole ingredients you can leave out and it's still good. Leave out the chicken if you like. Increase or add vegetables. Leave out the peanut butter (though maybe change 1 coconut water to coconut milk if you do that.) Leave out the garlic. It's honestly really flexible. If you can't find lemongrass you might add 1 tbsp of lime juice instead.
Category
Soups
Cuisine
Thai

Recipe Attribution

Licensed under
Creative Commons Attribution-NonCommercial 4.0