Thai Coconut Soup

15 Minutes Prep + 30 Minutes Cooking

4 Servings (1 cup/250 mL each)

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Steps

  • Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Thoroughly rinse and strain.

  • In a medium size stock pot, over medium-low heat, add oil and saute garlic, ginger, cumin and coriander. Stir for 1 minute.

  • Add chicken broth, coconut milk, alpiste, chicken, asparagus, tomato, lime leaves, sugar, fish sauce and lemon zest. Simmer for 30 minutes.

Ingredients

  • 1 tsp (5 mL) canola oil

  • 1 Tbsp (15 mL)

  • 1 inch (2.5 cm) fresh ginger, grated

  • 1/2 tsp (2 mL) cumin

  • 1/2 tsp (2 mL) ground coriander

  • 3 cups (750 mL) chicken broth

  • 3/4 cup (175 mL) canned coconut milk

  • 1/4 cup (50 mL) alpiste

  • 1 cup (250 mL) cooked chicken, chopped

  • 4 aspargus spears, cut into 1 inch (2.5 cm) lengths

  • 1 large tomato, diced

  • 2 kaffir lime leaves

  • 1 tsp (5 mL) granulated sugar

  • 1/2 Tbsp (7 mL) fish sauce

  • 1/2 Tbsp (7 mL) lemon zest