Coconut Chicken Soup

Toddler Treat: Coconut Chicken Soup

 

Soups take the chill off winter and tastes oh-so good when you have the sniffles. This recipe for chicken soup has full Thai flavor and is sure to be a hit with the whole family, even the pickiest toddler. If you have a baby in your household, scoop out a little soup and purée it in the blender. It will be a nice consistency for the baby.  

 

Thai Chicken Coconut Soup 

 

Ingredients: 

 

2 Tbsp. Olive oil 

1/2 - 1 tsp. Thai red curry paste 

5 cups chicken stock 

1 can (13oz) coconut milk 

6 thin slices of fresh ginger 

3 Tbsp. lime juice 

2 Tbsp. fish sauce 

¾ lb boneless chicken breast 

9-10 oz. baby spinach, sliced into thin shreds 

4 ounces shitake or button mushrooms, thinly sliced 

1 Tbsp. cilantro, chopped 

 

Directions: 

 

Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, lime juice, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Add cilantro just before serving. Remove and discard the ginger slices before serving. 

 

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