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 Toasted Sesame Seed 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 Toasted Sesame Seed 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 Toasted Sesame Seed Oil, green onions and cilantro before serving.