Thai Coconut Chicken Soup
Ingredients
- 1 can full fat Coconut Milk
- 1 can Lite Coconut Milk
- 1 1/4 cups of dry Butlers Soy Curls (you can sub any Plant Based Chicken or leave it out and add more veggies)
- 8-10 Baby Bella Mushrooms halved
- 1/2 small Onion sliced in half moons
- 1 medium knob of Ginger chopped
- 2 Green Onions
- 2 Red Anaheim Chili Peppers (These are mildly spicy in (You can also use Thai Chili Peppers which are hotter)
- 2 Tbsp of chopped Cilantro
- 2 Tbsp of chopped Thai Basil
- 1 1/2 Tbsp of @mekhalaliving Tom Yum Base
- 2 tsp of @oceanshalo Vegan Fish Sauce
- 2 pieces of Lemon Grass split lengthwise
- Juice of 1 Lime plus wedges for garnish
- 1/4 tsp of Poultry Seasoning
Preparation
Soak the Soy Curls in hot water with 1/4 tsp of Poultry Seasoning and set aside
Sauté the Onion and Ginger either in a bit of Oil or in Water for a few minutes until fragrant
Add in the Mushrooms and continue to sauté until the Mushrooms start to cook down
Add in the Tom Yum Base or Red Curry and mix well
Add in the Coconut Milk and Lemon Grass and simmer over medium heat for 10-15 minutes
While the Soup is cooking, drain and squeeze out any excess water from the Soy Curl and pull them apart to resemble shreds
Add the Soy Curls to the soup along with 1 sliced Chili Pepper, 1 Tbsp of Cilantro, 1 Tbsp of Thai Basil Leaves and Vegan Fish Sauce
Bring the Soup to a soft boil for 15 minutes and then add in the Lime Juice and sliced Green Onions
Remove the Lemon Grass before serving and garnish with the remaining Chili Pepper slices, Thai Basil and Cilantro
