Spicy Chicken Thai Coconut Soup


3 tablespoons
coconut oil (to coat the pan)
4 teaspoons
minced ginger
2 teaspoons
minced garlic
2 teaspoons
lemon zest (or 2 stalks lemongrass)
1 cup
sliced mushrooms
1 cup
chopped red pepper
1 1⁄2 teaspoon
Sambal Oelek (chili paste)
2 cans
full fat coconut milk (13.5 oz cans)
4 cups
chicken broth
2 cups
cooked shredded chicken breast
1⁄2 cup
chopped cilantro
2 tablespoons
fresh lime juice


In a soup pot, heat coconut oil over medium heat and saute ginger and garlic for 3 minutes. Add lemon zest (or whole lemongrass stalks), mushrooms and red pepper and saute for another few minutes. Add Sambal Oelek and stir to coat vegetables. Add coconut milk and chicken broth, bring to a boil, reduce heat to low and simmer for another 10 minutes. Add shredded chicken and serve with with chopped cilantro and lime juice.  (Recipe #782)