Comfort food can come in all different forms – it’s all about what you’re in the mood for. Sometimes that’s more what we think of traditionally as American comfort food – meatloaf, macaroni and cheese, etc. but sometimes something more ‘ethnic’ can definitely hit the spot. I wanted Thai food the other day and decided to make this chicken and coconut soup. It’s really simple to make, and it’s so tasty and nourishing The flavors all blend together so well, this soup is not too sweet, it’s not too spicy – it’s just right.
You should be able to find all the ingredients pretty easily – my local grocery store carries fresh lemongrass and fish sauce, but if you can’t find something in your local store check out an Asian specialty store. This soup is filling enough to serve as a main course and you probably want to make a double batch, because they’re going to want seconds. 🙂
Thai Chicken Coconut Soup
- 2 tablespoon olive oil
- 3 cloves garlic - minced
- 3 tablespoon ginger - grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 Thai chili - cut into rings Thai chili (or jalapeño)
- 1 chicken breast - cut into bite sized pieces
- 1 onion - sliced into strips
- 3 stalks lemongrass - crushed with the flat side of a knive
- 2 heads bok choy - roughly chopped
- 4 cups water
- 1 can coconut milk
- ¼ cup cilantro
- 2 tablespoon fish sauce
- Heat the oil in a heavy bottomed soup pot, then add the garlic, ginger, cumin, coriander and chili. Cook for about 5 - 6 minutes, then add the chicken and onions and cook until the chicken is cooked, about 8 - 10 minutes, stirring often.
- Add the remaining ingredients, bring to a boil, then simmer for 10 - 15 minutes. Remove the lemongrass stalks before serving.