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There is a Thai restaurant in Kansas City that has the BEST Thai Coconut Soup. Liz and I would go there probably once a week when I lived there. And I always got the soup. Its amazing. This is a very close reproduction. Although with the panang curry paste I used, it comes out a bit more red in color than the original. Still. It is delicious. I love it so much. I’ve already made two batches this week because it is freezing cold here and soup is a wonderful thing to have when you’re cold!

Thai Coconut Soup

42 oz. coconut milk (I used 1 14 oz can regular, and 28oz of silk coconut milk)
4 cups vegetable broth
1 pound chicken, shreaded
1 large lemongrass stalk, chopped into 1-inch pieces (I didn’t find this at the store so I skipped it)
2 Tbsp ginger, freshly grated
3 Tbsp fresh lime juice
2 tsp curry paste (I used panang curry paste)
3 Tbsp soy sauce
8 ounces mushrooms, sliced
3-4 Tbsp fresh cilantro, chopped
salt or soy sauce to taste

Add more curry paste if you want it spicier

Add 1T of honey if you want it sweeter

1. Place all ingredients, except the fresh cilantro and mushrooms, into the slow cooker, and cook on high for 3-4 hours, or on low for 6-7. I did this in a dutch oven on the stove. I don’t have a crock pot.

2. Add the mushrooms during the last 20 minutes of cooking, and top with cilantro when serving.

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