My Weekly Menu
My Event Prep
My Event Day
My Flexi Menu
Thai Coconut Soup
A subtle coconut broth with notes of lemongrass and chili!
1 tbsp coconut oil
1 white onion
OR 1 french shallot
1 small chunk ginger (about 3cm cube)
1 tbsp lemongrass paste
1/2 tbsp brown sugar
2 red chillies (small)
350g chicken breast
10 white button mushrooms
1 eggplant (small)
4 cups coconut milk
2 cups chicken broth
2 1/2 tbsp fish sauce
1 cup green beans
1/2 lime (squeezed)
1 cup coriander
Prep Ingredients: Thinly slice the onion, red chillies and boneless chicken breast. Slice the ginger and green beans into thirds. Dice the eggplant and chop the coriander.
In a large pot with a lid, heat the coconut oil on med-high heat for a couple of minutes .
Add in french shallot and ginger and stir for about 2 minutes.
Next add sugar, chillies and lemon grass paste and stir for another minute. If you want a lower spice level remove the seeds from the chillis.
Add in chicken and sear on each side for 3 minutes.
Then add into the pot the mushrooms, eggplant and cook for a few more minutes.
Pour in coconut milk, broth, fish sauce, and cover with a lid to bring it to a boil.
Reduce heat to low and simmer for 5 minutes before adding in the green beans and lime juice.
Cook for an additional 5 minutes or until the green beans are as crispy as you like them.
Serve with steamed rice or vermicelli rice noodles topped with chopped cilantro
Swap fish sauce for soy sauce
Swap chicken broth for vegetable broth
Swap chicken for firm tofu