The very first time I ate Thai Coconut Soup, I was in complete heaven! After one bite, I looked at my husband and told him, "WOW! That is the best thing I have ever eaten!"
And I stand by that statement to this day.
The thai restaurant that we go to is definitely amazing, and I can in no way match their "magic",
but I wanted to copy their soup as close as I could for times when I am craving it, but can't go out.
I scoured the internet, and this is my recipe of what I believe to be close to the great Thai Drift's Galanga Coconut Soup.
Its warm, delicious, and super healthy!
I love it, and don't have to feel guilty for eating a lot of it. :)
1 lb. chicken breast
4 cans of chicken broth
4 1/2 cups coconut milk
12 slices of ginger (quarter size)
*2 Tblsp. fish sauce
*1 tsp. Roasted Red Pepper Paste
(*these are both found with oriental seasonings and sauces)
2 freshly squeezed limes
1 can of baby corn
1 cup mushrooms
1 large tomato sliced
6 mini red, orange, and yellow bell peppers
1/2 cup cilantro
1/4 cup green onion
1/4 cup fresh basil leaves
2 Tblsp. Real Salt
1/2 drop of lemongrass oil
2 drops of lime oil
Bring chicken, coconut milk, broth, ginger, fish sauce, pepper paste, and lime juice to a boil. Simmer until chicken is cooked through. Take out chicken and dice. Add back in with corn, mushrooms, tomato, sliced peppers, salt, and oils.
Simmer for an hour or longer on low heat to really let all the flavors marry. During the last 10 minutes, add the diced cilantro, green onions and basil leaves.
Serve over rice.
This recipe has more veggies than other recipes I have seen online, but it is what I have come to love over cozy dinners with my hubby and long chats with my BFF. This is just the way we love it!