Around New Years my family had a pot luck….a pot luck of soup. I guess that would make it a soup luck. Anyway, every one who came brought their favorite soup to share. Fun right?!!! There were a ton of AWESOME soups, but my most favorite was this Thai soup that my mom’s cousin had made. I seriously could have eaten the whole pot of it with no “ragrets” (name that movie).
I have never been a huge fan of coconut flavored soups, but this soup has officially made me a convert. It’s spicy, but not too spicy. And creamy, but not too creamy. It’s basically heaven in my mouth and one of my favorite soups ever!
- 2 tsp oil
- 2 red chilies, seeded and chopped
- 3 garlic cloves, minced
- 1 large leek, finely sliced
- 4 cups chicken broth
- 2 cans coconut milk
- 1 lb skinless, boneless thighs (or breasts), cut into bite sized pieces
- 3 tbl fish sauce
- 1 lemongrass stalk, split
- 1 1/2 in ginger root, minced
- 1-2 limes juiced (for after soup is done)
- 1 cup frozen peas (can substitute with diced yellow or red bell peppers)
- chopped fresh cilantro
- Heat oil in a large soup pot.
- Add in chilies and garlic and let cook for a minute or so. Add sliced leek and stir to combine.
- Pour in chicken stock and coconut milk and bring to a boil.
- Lower heat to med-low and add in chicken, lemon grass, and ginger.
- Cover and let cook for about 15 min or until chicken is cooked, stirring occasionally.
- Add frozen peas and let cook for 5 more minutes. (If using bell pepper instead, put in when you add the chicken)
- Remove lemongrass and ladle into soup bowls. Add a squeeze of lime and some cilantro and enjoy!
This is a bit spicy, I had to make a smaller batch with 1/2 a chili for my kids. They like spice, but not fire tongue!!
Whole30: yes (omit peas)
Paleo: yes (omit peas)