SPICY THAI COCONUT CHICKEN SOUP

Spicy Thai Coconut Chicken Soup image

Provided by Vicki Moser

Time 35m

Number Of Ingredients 21

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2 tsp sesame oil
2 tsp hot chili oil
1 c mushrooms, sliced
8 tsp minced ginger, fresh
8 garlic cloves, minced
2 Tbsp lemongrass, paste
2 Tbsp red curry paste, a taste of thai
2 Tbsp cornstarch
6 c chicken broth
2 can(s) coconut milk (13.5 oz cans)
4 tsp fish sauce
4 Tbsp sugar
8 oz can of bamboo shoots, strips
1 roasted chicken, pulled of the bone in big chunks
4 oz roasted red bell peppers, 1/2 jar
SERVE OVER...
1/3 cup jasmine rice
GARNISH WITH...
green onions, chopped (as desired)
chopped cilantro, fresh (as desired)
dash of lime juice, fresh

Steps:

1. Start by pulling all the roasted chicken off the bones. Keep in big chucks. Set aside. Cook Jasmine Rice according to package. I use my rice cooker and add 2 cups rice and 4 cups water to make about 2 cups.
2. In large stock pot add Sesame Oil and Hot Chili Oil. Coat entire pot. Add mushrooms and cook for 1 minute. Bouillon Cubes, Ginger, Garlic, and Lemongrass. Cook for about 5 minutes making sure the bouillon is married with everything.
3. In a small glass bowl mix together the Red Curry paste, and Cornstarch and stir really good for about 1 minute. Add water, Coconut Milk, Fish Sauce, and Sugar. Simmer 1 minute. Reduce heat and simmer for 10 minutes.
4. Fold in Chicken and Roast Peppers. Serve in bowl over cooked jasmine rice. Top as desired with green onions, cilantro, and a dash of lime juice.