Tuesday Night Thai Soup Recipe

Name: Tuesday Night Thai Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken leg, skinned; 1 lg. potato; 2 carrots; 1 lg. onion; 1-1/2 inches of ginger, sliced thinly; 2 cloves of garlic; 1 red pepper; 1 cup of mushrooms; 1 lime, juiced; 1/2 can coconut milk; 4 cups water and chicken bouillon; stock; 10 stems of cilantro, roughly chopped

Servings: persons

1 chicken leg, skinned
1 lg. potato
2 carrots
1 lg. onion
1-1/2 inches of ginger, sliced thinly
2 cloves of garlic
1 red pepper
1 cup of mushrooms
1 lime, juiced
1/2 can coconut milk
4 cups water and chicken bouillon
stock
10 stems of cilantro, roughly chopped

1
Roughly chop all of the veggies.
2
Heat a large pot over medium-high heat and start to brown the onions.
3
Add the garlic and ginger and stir.
4
Salt and pepper the chicken and add to the pan.
5
After the first side has browned, flip over and add all of the other veggies to the pan.
6
Once the chicken is all brown, add the coconut milk, lime and water or stock.
7
Adjust the salt.
8
Bring to boil then turn down to a simmer and cook covered until the potatoes are soft, about 30 minutes.
9
Remove the chicken and pull the meat off the bone.
10
Chop and return to the pot.
11
Add the cilantro at the last and stir.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 chicken leg, skinned, 1 lg. potato, 2 carrots, 1 lg. onion, and more.

Yes, Tuesday Night Thai Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuesday Night Thai Soup

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