Leah Cohen’s Thai Coconut Soup
Nothing beats a heart-warming, homemade soup! Canned coconut milk and canned chicken broth provide the perfect rich base to this Thai Coconut Soup!
Prep Time: 15 minutes
Cook Time: 40 minutes
To make broth: combine coconut milk, chicken broth, ginger, shallots, Thai chilies, lemongrass, cilantro, sugar, fish sauce and salt together in an 8-quart saucepot over high heat. Heat mixture to a boil; reduce heat to low and simmer for 15 minutes. Let mixture sit and infuse for another 15 minutes; strain and set aside.
Once the shrimp or chicken is cooked through turn the heat off. Add lime juice and cilantro. Serve.
Nutrition Information Per Serving:
Calories 190; Total Fat 15g (Sat 13g, Trans 0g); Cholesterol 0mg; Sodium 1763mg; Total Carbohydrates 15g; Dietary Fiber 1g; Sugars 7g; Protein 4g; Vitamin A 536IU; Vitamin C 36mg; Calcium 42mg; Iron 4mg; Vitamin D 0IU; Folate 38mcg
% Daily Value: Vitamin A 11%; Vitamin C 60%; Calcium 4%; Iron 22%