This amazing, immune boosting soup offers bona fide, bold, and delicious Thai flavors that make it totally irresistible! This is the best Thai coconut soup I’ve had the pleasure of experiencing. It’s simple to put together and takes mere minutes to prepare. Toss in a few de-veined shrimp the last 2 minutes if you wish. Serve as is or over steamed rice or sobe noodles. Delectable!

Ingredients

1 tablespoon olive oil

1 cup sliced mushrooms, I use baby bellas

1/2 cup chopped red bell pepper

4 teaspoons minced peeled fresh ginger

4 garlic cloves, minced

1 (3-inch) stalk lemongrass, halved lengthwise

3 kaffir lime leaves (optional)

2 teaspoons sambal oelek (ground chile paste)

3 cups chicken Stock or chicken broth

1 1/4 cups coconut milk, full fat offers the best flavor

4 teaspoons fish sauce

1 tablespoon brown sugar

2 cups shredded cooked chicken breast, about 2 medium breasts

1/2 cup green onions

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Directions:

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 5 ingredients (through kaffir lime leaves); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass and kaffir leaves. Top with onions, cilantro, and lime juice.