15 Aug Thai Coconut Lemongrass Soup
Anyone who knows me, knows how much I Love my Thai food! My favorite thing to order at Thai restaurants is Tum Yum soup… sometimes I like just the lemongrass broth and sometimes I like to order the coconut broth, just depending on which restaurant we are at… but the coconut, lemongrass and spicy flavors of this soup….yum! I could probably just live off it!
I love trying to make this soup at home and over the years and with lots of different recipe testing I think I have finally gotten this delicious soup down! This soup really is not bad for you either and by making it at home you are most likely reducing the sodium intake thats most likely very high at restaurants. If you love this soup too and have always wanted to give it a whirl try my recipe below!
5 cups of water
1 sliced onion
3 lemongrass stocks, sliced
4 Kaffer Lime Leaves
Thai chili Peppers (2-3 pepper depending on how hot you like it)
2 tsp. Red Hot Chili oil
1 tablespoon Sriracha
1 tablespoon of sugar
1 squeezed lime
1 can of Coconut milk
Handful of cherry tomatoes
Handful of sliced carrots (optional)
Using a nice size soup pot start of by sautéing your sliced onions with the hot chili oil, Sriracha, lime juice, lemongrass and chili peppers. Once everything has cooked down add in your shredded Chicken (note: preferably cook your chicken first in a separate pot, then pour the chicken stock into the sautéed onions. This makes less of a hassle for when you are pulling the chicken a part so that you aren’t dodging onions, i think they are the best part. Or another quick option is to add sliced chicken breast with 5 cups of water to the sautéed onions then you don’t have to worry about taking the chicken out. You just may want to add extra chicken broth.)
once your chicken and broth are in the pot, add 1 can of Coconut Milk and stir. Then add your sliced carrots, kaffir leaves and cherry tomatoes. Cover and let cook until carrots are tender. Then Enjoy!