Sunday, March 16, 2014

Paleo Thai Coconut Soup


We hosted an Asian dinner party last night; everyone brought different elements of the meal, from appetizers to dessert. While all of the dishes were dairy-free and had the potential to be gluten-free, my friends likely used soy and hoisin that wasn't (and I paid for it today!)

As host my only contribution was their soup, but everyone seemed to really like it. It had just the right amount of heat and the lime juice and lemongrass really gave it a nice, fresh flavor.

While I served this as a starter, you could definitely make an entree out of it by having a bigger serving and perhaps even adding a little more chicken. I tripled this last night but am sharing the equivalent for a "regular" meal.

Paleo Thai Coconut Soup

1 can full-fat coconut milk
2 cups chicken broth
1 inch nub of peeled ginger, grated
1 stalk lemongrass, cut into 1 inch pieces
1 lb. chicken breast or thighs, cut into small pieces
1 cup fresh mushrooms
juice of 1/2 lime
1 tbs. fish sauce
1/2 tsp. palm sugar
1 tsp. sriracha sauce
large handful chopped fresh basil and cilantro

In a medium pro combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.

Add chicken, mushrooms, lime juice, fish sauce, palm sugar, and sriracha. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.

Discard lemongrass. Garnish servings with basil and cilantro.

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