Thai Chicken Coconut Soup

Thai Chicken Coconut Soup
  1. 2 tablespoons Organic Persian Lime EVOO
  2. ½ cup chopped sweet onion
  3. 2 garlic cloves, minced
  4. 2 ½ tablespoons minced lemongrass1
  5. ¼ cup julienned red pepper, cut into 1 inch pieces
  6. 1 teaspoon freshly grated ginger
  7. 2 tablespoons Aged Coconut Balsamic Vinegar
  8. 1-2 tablespoons red curry paste2
  9. 1/3 c. soy sauce
  10. 1 can light coconut milk
  11. 8 cups broth
  12. 4 ounces rice noodles
  13. 4 cups cooked chicken3
  14. 5 ounces sliced shitake mushrooms
  15. 4 ounces baby spinach
  16. 1 lime, juiced
  17. Chopped cilantro
  1. Preheat large stock pot over medium heat. Add Persian Lime EVOO and chopped onion. Sauté for 5-6 minutes. Add minced garlic, lemongrass, red pepper and grated ginger. Sauté an additional 2-3 minutes. Stir in Coconut Balsamic Vinegar, red curry paste, soy sauce, coconut milk and broth. Bring mixture to a boil and add rice noodles. Reduce heat and cook until noodles are tender. Add chicken, mushrooms and baby spinach. Cover and simmer for 30 minutes. Remove from heat and squeeze the juice of 1 lime into the soup. Ladle into bowls and sprinkled with chopped cilantro. Enjoy!
  2. 1. We used a lemongrass paste found in the produce/fresh herb section of the grocery store. You may also use fresh lemongrass and chop finely.
  3. 2. Found in the Asian section of the supermarket – add more or less depending on desired heat
  4. 3. We used a rotisserie chicken
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