Servings
4 - 6
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Hart Farrell Hedberg
A delicious take on Chicken Soup with our Thai Wok oil and coconut flavors.
Ingredients
- 1 pound boneless, skinless chicken meat (diced into bite size pieces)
- 2 table- spoons minced ginger
- 2 cups chicken stock
- 8 oz. can straw mushroom (halved)
- 3 tablespoons La Tourangelle Thai Wok Oil
- 2 cans coconut milk
- 4 tablespoons Thai fish sauce
- ¼ cup juice from fresh limes
- ½ teaspoon sugar
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- ½ teaspoon sugar
- 2 chilies (sliced)
- 2 green onions (sliced)
- 1 handful fresh cilantro
-
Salt and freshly ground black pepper to taste
Directions
- Heat La Tourangelle Thai Wok Oil over medium-high heat.
- Stir fry the chicken meat and season with fish sauce, ginger, juice from fresh limes, cayenne, turmeric and sugar in a pot.
- Then add the mushrooms and chilies and cook for 5 more minutes. Pour the chicken stock and coconut milk to the pot and bring it to boil over medium heat.
- Season the soup with salt and pepper. Simmer for 10 minutes and remove from heat. Sprinkle 1 tablespoon La Tourangelle Thai Wok oil, green onions and cilantro before serving.