Wednesday, April 13, 2016

Coconut Lime Chicken Thai Soup- Favorite Family Recipes

We love this soup! We eat it with garlic Naan bread that you can find at Winco or Walmart. 

I always double this recipe. It's worth it!

Also, if you cook the chicken in the crock pot in the morning with some spices like ginger and curry powder, then you can shred the chicken in the afternoon, throw the rest of the ingredients in the crock pot with it, and let it simmer for a couple of hours before dinnertime. Just be careful not to keep it on too hot of a setting in the crock pot because I've heard that lime juice and cilantro can get bitter tasting if they're cooking on high heat or for a long time!


3 Tbsp butter
1 carrot, shredded
thai seasoning (see below)
2 cups chicken broth
1/2 bunch fresh cilantro
1 15 ounce can unsweetened coconut milk
1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded (or just cook some chicken in the crock pot with a tiny bit of water and a dash of spices like ginger and curry powder, then shred, then throw everything else into the crock pot with it)
1 cup previously cooked long grain rice
the juice of 1 lime
1 Tbsp. soy sauce
extra cilantro for garnish (optional)
lime wedges (optional)

Thai Seasoning:
1/2 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. salt

Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
If desired, serve topped with extra cilantro and lime wedges.

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