Thai Coconut Chicken Soup

1. 1

   In a medium large soup pot, add the chicken stock, coconut milk, sea salt and pepper.

2. 2

   Add the spices

3. 3

   (** Note .. it works well to put all the seasonings into a tied cheesecloth or milk nut bag .. and allow them to steep into the broth. It will save you from having to strain the pot of soup later on)

4. 4

   Bring to a simmer (be careful not to boil!) .. to allow the flavors to infuse into the broth f(~ about 10-15 minutes or to taste)

5. 5

   Strain the broth through a fine mesh sieve .. or simply remove the cheesecloth/nut milk bag.

6. 6

   Add the coconut sugar to the broth, if using, and bring it to a low simmer of about 160-180 degrees. (Again .. be careful not to allow the soup to boil)

7. 7

   Add chicken, mushrooms, and other veggies to the pot and and simmer until the chicken is completely cooked and the mushrooms are tender (~ 5-10 minutes)

8. 8

   Once the chicken is cooked through, add the smashed chilies and remove the pot from heat.

9. 9

   Add the juice of 2 limes, along with the fish sauce. Stir, taste, and adjust

10. 10

    Garnish with cilantro leaves, lime juice, and hot sauce, if using.

No additional tips available.