Cooking, food, recipes, Soup

Bev’s Thai Coconut Soup, by Beverly Hicks Burch

Bev’s Thai Coconut Soup

By Beverly Hicks Burch

2 T. butter

1 T. freshly grated gingerroot

2 ½ finely chopped fresh garlic

2 cups sliced fresh mushrooms

1 teaspoon mild curry paste or curry powder

1 14oz can chicken broth

1 14 oz. can coconut milk (can use lite)

2 T. firmly packed brown sugar

1 T. fish sauce (or soy sauce)

1 lb. chicken or tofu (I used a large can of chicken breast meat if I don’t have time to thaw chicken breast)

1/3 cup chopped green onions

Melt butter in stock pot. Add gingerroot, garlic and mushrooms. Cook over medium heat, stirring occasionally until soften…about 3 -4 minutes.

Stir in curry paste, coconut milk, chicken broth, brown sugar and fish sauce. Cook and bring to a boil, about 4 to 6 minutes. Be sure to stir often. Add chicken or tofu, and green onions and reduce heat to medium-low. Cook about 5 – 7 minutes. If using fresh chicken, cook until chicken is done, about 10 minutes.

Ladle into bowls. Season to taste. Garnish with green onion if desired.


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