Recipe: Thai Chicken Coconut Soup (using chicken thighs and coconut milk)

THAI CHICKEN COCONUT SOUP

"Fish sauce, ginger and coconut milk are the foundation of Thai cooking. They make a very refreshing, exotic soup in less than thirty minutes."

3 cups chicken broth
2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce (nuoc mam or nam pla)*, (or 1/2 teaspoon anchovy paste)
4 thin slices fresh ginger
1 pound boneless skinless chicken thighs, trimmed and cut into 1/4-inch-thick strips
1/2 cup unsweetened coconut milk*
1/8 teaspoon red pepper flakes
4 ounces snow peas, trimmed and halved, if large
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
cooked rice (for serving)

Bring chicken broth, lime juice, fish sauce and ginger to boil in large saucepan; reduce heat and simmer 3 minutes.

Add chicken, coconut milk and red pepper flakes. Return to boil and simmer until chicken is cooked through, 4 minutes.

Add snow peas and carrots; cook until peas are tender-crisp, 1 minute. Stir in cilantro.

Serve in soup bowls with cooked rice.

*Available in Asian markets and specialty section of supermarkets.

Makes 5 cups
Source: Ladies Home Journal