Thai Coconut Chicken Soup

Prep time: 30 min

Cook time: 30 min

Servings: 4

1 - 200 gram

Creamy Chicken Soup — So good, so comforting and just so creamy.

Ingredients

2 tbsp coconut oil

2 scallion, thin sliced

1 small red pepper

2 tbsp fresh ginger, sliced

1-1/2 tsp garlic powder

2 tbsp thai red curry paste

1 quart chicken broth

13.5 ounce coconut milk, unsweetened

8 ounce chicken thighs,

8 large shrimp

6 ounce mushrooms, sliced

1 tbsp tamari

1 tbsp monk sugar

1 tbsp fish sauce

1 tbsp fresh lime juice

2 tbsp fresh cilantro

Directions

In a medium pot, heat the coconut oil over medium heat. Add the white part of scallions and the red pepper, ginger, garlic powder, and red curry paste and cook, stirring frequently until scallions and red pepper are softened, 5 minutes.

Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.

Add the coconut cream, chicken, shrimp, and mushrooms. Simmer until chicken pieces and shrimp are just cooked through, 8 to 10 minutes.

Add the tamari, erythritol, fish sauce, and lime juice. Cook for 3 minutes more. Taste, then adjust the flavor if desired with additional tamari, fish sauce, or lime juice.

Ladle the soup into serving bowls, garnish with scallion greens and cilantro leaves, and serve.