Coconut Soup

Advanced & Core Plan Approved:

Serves: 4

This is a terrific restaurant style soup.  It’s flavors excite the palate and matches well with any kind of stir fry.

TIP:  Buy several lemongrass stalks and kaffir lime leaves, cut them and freeze them.  They will last up to a year in the freezer and can be popped into the soup from frozen.

  • 2 (13.5 ounce) cans canned coconut milk (BPA free cans)
  • 2 cups filtered water
  • 1 (1 inch) piece lemon grass stalk
  • 10 kaffir lime leaves
  • 1/2 pound shiitake mushrooms, sliced
  • 1/4 cup fresh squeezed lime juice
  • 3 tablespoons fish sauce (check ingredients)
  • 1 teaspoon curry powder
  • 1 tablespoon green onion and/or parsley, thinly sliced
  • 1 teaspoon dried red pepper flakes
  • cooked chicken, chopped (optional)

Directions

  1. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, red pepper flakes, chicken (if desired), and curry powder. (You can add more curry powder if desired)
  2. To serve, ladle into a bowl and garnish with green onion and parsley
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