Red Thai Coconut Chicken Soup - Peanut variation

1 Servings

A light and fragrant Thai-style soup made with coconut broth, shredded chicken, and vegetables

17.5oz cans of coconut water2 pieces

2 pieces

carrot julienned1 pieces

1 pieces

lemongrass

Frozen peas

peanut butter3 tbsp

3 tbsp

salt1 tsp

1 tsp

sugar in the raw1 tbsp

1 tbsp

red chili flakes1 tbsp

1 tbsp

rice wine vinegar2 tbsp

2 tbsp

sunflower or coconut oil1 tbsp

1 tbsp

minced ginger1 tsp

1 tsp

small cloves garlic diced3 pieces

3 pieces

cooked diced chicken breast1 pieces, (optional)

1 pieces

Step-by-step guide

1
Make a paste from the: Peanut Butter, salt, sugar, chili flakes, ginger, garlic, oil and then slowly stir in the rice wine vinegar.
2
Put everything except the precooked chicken in a pot and bring to a boil. Boil until peas and carrots are your preferred tenderness.
3
Add the diced chicken (optional)
4
Note: this entire recipe is more of an approximation. There are whole ingredients you can leave out and it's still good. Leave out the chicken if you like. Increase or add vegetables. Leave out the peanut butter (though maybe change 1 coconut water to coconut milk if you do that.) Leave out the garlic. It's honestly really flexible. If you can't find lemongrass you might add 1 tbsp of lime juice instead.

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