Thai coconut soup

walla walla sweetie

"Full of flavor, this recipe combines lime, coconut milk and ginger to create a taste sensation you won't soon forget. Give it a shot, we love it."
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Ingredients

25 m servings
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Original recipe yields 0 servings



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Directions

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  1. Saute the chicken in sesame oil until heated through or use fake chicken like I do. Add green onions, mushrooms, bell pepper and all seasonings except ginger.
  2. Once the veggies have softened, add the peanut butter and stir until it coats everything. Add ginger and continue to cook until the ginger has browned a bit.
  3. While that's cooking, put lime juice, coconut milk and water in a pot with the bullion paste and heat until it comes to a slow boil. Be careful, coconut milk will boil over just like regular milk.
  4. Once the coconut milk mixture is hot and the bullion has desloved, add the ingredients from the pan and stir in cilantro.
  5. Serve hot with spring rolls or any light noodle dish. Very filling, so choose a light side.

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