Thai chicken soup recipe

Stir in the chicken and cook until hot. Stir in coconut milk and cook until thoroughly heated.

12 bunch fresh cilantro 2 cups packed 2 large lemongrass stalks yellow and.

Thai chicken soup recipe. 4 garlic cloves smashed. 4 thin slices fresh ginger plus 1 tablespoon thin matchsticks. 3 shallots thinly sliced.

12 bunch fresh cilantro 2 cups packed 2 large lemongrass stalks yellow and. The only pot youll need for this quick and delicious Thai-inspired chicken soup is a Dutch oven. Everything is cooked in the same pot which means after 30 minutes youll be enjoying your soup and.

Add the broth and coconut milk to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes.

Stir in the chicken and cook until hot. Add the cauliflower shiitake and coconut milk to the stock and bring to a boil then simmer over moderate heat until the cauliflower is crisp-tender about 5 minutes. Add the chicken and.

With two forks shred the cooked chicken into bite-sized pieces. Add shredded chicken and any accumulated chicken juice to the soup. Stir in coconut milk and cook until thoroughly heated.

Or in the Instant Pot. Dump the contents of the bag into the Instant Pot do NOT add the coconut milk yet. Close the lid turn the valve to Sealing and cook on High Pressure on Manual for 5.

Heat the oil in a large pot over medium heat. Add the onions bell pepper garlic ginger and curry paste to the pot and cook stirring constantly for 2 minutes. Pour in the chicken broth.