Today my daughter was home from school sick, and when I asked her what she wanted for lunch, instead of requesting the classic chicken noodle soup, she requested this thai chicken coconut soup instead, which is one of our favorites. I know I throw the word “favorite/favoUrite” around a lot, (don’t mind me, I never know whether to spell British or American English)! But seriously, this is mine and my kids most-loved soup, and it checks so many of the boxes too: super quick & simple to make and to clean up, healthy (enough!) Feeds a crowd, (or makes plenty for leftovers), and everyone seems to love it. Minus my husband who would prefer a 5-star spicy Tom Yum instead. (Which I can post about later). Anyway, if you love thai food, coconut soup, or just want to try something different to your standard chicken noodle, try this recipe! I hope it becomes one of your new favorites too!
1 tsp olive oil
1 onion, sliced into small wedges
3 tsp garlic
1 tsp ginger paste/ground ginger
1 Lb Chicken thighs cut into bite-sized pieces
2 (15oz) cans coconut milk
4 cups water
4 tsp chicken bouillon (herb ox brand is my fave!)
16 tsp tom kha paste/1 small jar
4 plum tomatoes, cut into bite sized pieces
1 Tbsp fish sauce
1 Tbsp brown sugar
juice of 2 limes
Cilantro to serve
Heat the olive oil in a saucepan over medium high-heat. Add the onion, garlic and ginger and sauté until fragrant (1-2 minutes). Add the chicken and mushrooms and sauté until mushrooms are tender, and chicken is cooked through, or no longer pink inside, (about 7 minutes). Add the coconut milk, chicken stock, Tom Kha paste, fish sauce and sugar, stir and heat through. Add the lime juice, serve, then garnish with fresh cilantro.