Thai Coconut Chicken Soup

I'm sitting under a blanket right now with a mug of green tea, dreaming… of snow. Not a huge amount of it, just a few white days. The kids bought themselves sleds and are waiting, and here comes spring. You probably think I've lost my mind. But without snow it's both cold and terribly gloomy, dark and ugly. All that's left is to comfort myself with hot tea, a book and something tasty and warming.

Thai Coconut Chicken Soup

For a while now I've been reaching more and more often for my cookbooks with Asian recipes. I somehow terribly miss those wonderful, aromatic flavors. That's why today I'm sharing a Thai coconut chicken soup that I really loved. It isn't complicated and doesn't need any fancy ingredients. For many people it would probably be too little for a filling dinner, but it works great for a light supper.

You can find more Thai recipes and a bit of information about the cuisine HERE.

Instructions - Thai Coconut Chicken Soup:

Rinse the meat, pat it dry and cut it into small cubes. Wash the mushrooms and cut them into quarters. If you're using dried mushrooms, soak them in boiling water. Wash the tomatoes, cut them into quarters and cut out the hard cores. Peel the ginger and cut it into pieces. Wash the lemongrass and cut it into 3 cm pieces. Wash and dry the chili, remove the seeds, then cut it into strips. Wash and dry the cilantro and chop the leaves.

Put the coconut milk, ginger, lemongrass and water in a pot. Bring to a boil, then add the mushrooms, meat, tomatoes and chili. Add the fish sauce and lime juice and simmer over low heat for about 5 minutes. Then take out the ginger and lemongrass, season with salt and sugar, and serve garnished with the chopped cilantro leaves.

Enjoy!

Source: "Asiatisch kochen", published by Lingen