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Thai Chicken, Coconut Soup
Servings: 4–6
Preparation Time: 30 minutes
Ingredients:
- 2 green onions
- 8 ounces mushrooms
- 15 ounces baby corn, drained
- 14 ounces bamboo shoots, drained
- 1 pound chicken
- 2 tablespoons coconut oil
- 1 cup Coconut Cream Concentrate, plus 2 cups water
- 2 chicken bouillon cubes
- 1 teaspoon curry powder
- 1/2 tablespoon honey
- 2 teaspoons lemon juice
- salt to taste
Directions:
Chop onions, mushrooms, corn, and bamboo shoots into bite-sized pieces. Chop chicken into bite-sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.
Add remaining ingredients and bring to a boil. Simmer for 15 minutes.
Recipe and photo submitted by Sharla, Nampa, ID.
