Spicy Thai Chicken Coconut Soup

I absolutely love Thai food, and nothing is more comforting than a bowl of warm soup on a cold fall day. Serve my Spicy Thai Chicken Coconut Soup over a bed of steamed brown rice alongside a cup of hot green tea, and you will have the perfect recipe to beat the chill. Temper the heat of the soup by reducing the amount of chili paste, or add in a little bit extra to taste if you fancy.

อาหารนี่คือของขวัญของทั้งจักรวาล,
ชิ้นอาหารอันโอชะแต่ละเสียสละชีวิต,
ฉันอาจจะคุ้มค่าที่จะได้รับมัน
พลังงานในอาหารนี้อาจ
ให้ฉันความแข็งแรง,
ที่จะเปลี่ยนคุณภาพไม่ดีของฉัน
เป็นคนที่บริสุทธ์
ฉันรู้สึกขอบคุณสำหรับอาหารนี้
ฉันอาจตระหนักเส้นทางแห่งการตื่น,
เพื่อเห็นแก่ของมนุษย์ทุก

 

 

This food is the gift of the whole universe,
Each morsel is a sacrifice of life,
May I be worthy to receive it.
May the energy in this food,
Give me the strength,
To transform my unwholesome qualities

into wholesome ones.

I am grateful for this food,

May I realize the Path of Awakening,

For the sake of all beings.

Thai Mealtime Prayer

 

Ingredients

4 Tablespoons Canola oil

1 cup button mushrooms, sliced

1/2 red onion, thinly sliced into 1" strips

1 red bell pepper, thinly sliced into 1" strips

2 Tablespoons of minced garlic

1/2 stick of lemongrass, finely chopped

4 teaspoons of finely minced fresh ginger

3 large chicken breasts, poached and shredded; approximately 3 cups

4 cups of low-sodium chicken stock

1-1 1/2 can of reduced fat coconut milk

2 Tablespoons of chili paste (or approximately 2 Tablespoons of Sriracha chili sauce)

 

2 cups of uncooked bean sprouts

3 scallions chopped

4 freshly cut lime wedges

Chopped cilantro to garnish

 

Preparation

In a large pot saute the first six ingredients over medium heat for 4-5 minutes, or until the onion becomes fairly lucent, making sure to incporate the oil throughout the mixture. Add in the shredded chicken, chicken stocl, coconut milk and chili paste and bring to a boil. Reduce the heat to low and simmer for 10-12 minutes. Add in the bean sprouts and simmer an additional 2-3 minutes. Serve over or alongside steamed brown rice and finish with chopped scallions, lime juice and chopped cilantro to garnish.

Wonderful if made hours ahead, however set aside the last four ingredients until just prior to serving.

 

Serves: 4