Monday, October 25, 2010

The BEST soup EVER

Welcome fall! We love the change in seasons because with them we get to change our food. And we love the kind of food that warms your soul, like this Thai Chicken Coconut Soup from Elana Amsterdam at I have changed just a few things about her original recipe to make it more to my liking. This soup is a go-to for the cold rainy days when you need something to warm you up from the inside out. Not to mention that when you eat it, you can practically feel the nutrients enter your body!

Thai Chicken Coconut Soup

1 tbsp grapeseed oil
3 shallots, chopped
4 cups chicken stock
28 ounces coconut milk
1 tbsp agave nectar
1/2 pound crimini mushrooms
1 head broccoli
1 pound chicken breasts, skinless, boneless, chopped
3 tbsp fresh lime juice
2 tsp Thai red curry paste (I use Thai Kitchen)
3 tbsp fish sauce (also Thai Kitchen)

Warm oil in pan large pot over medium heat
Add shallots and chicken stirring until chicken is partially cooked
Stir in stock and coconut milk and bring to a simmer
Add mushrooms and broccoli and cook until tender (about 2-3 minutes)
Combine lime juice, agave, curry paste, and fish sauce in a small bowl and then stir into soup
Remove from heat and serve in your favorite soup bowl!

*Some optional garnishments are: cilantro, serrano chiles, lime wedges, and scallions.
**Fish sauce is the key ingredient!!


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