Wednesday, May 23, 2012

Delicious Thai Coconut Chicken Soup

So, I have a terrible trend of only blogging monthly. What a sad excuse for a "blogger" I am. If I spent half the time writing on my blog as I did reading other people's blogs, I would be a pro. Since I spend most of my time on food blogs, I have quite the collection of recipes to try. Yesterday, I made a Thai Coconut Soup from Our Best Bites and it was DELICIOUS. They weren't kidding was easy and so quick!

Most of the ingredients I had at home except the coconut milk. So, since I was out, I made it even easier and picked up a cooked rotisserie chicken. This worked great! I love Thai food so it was almost a no brainer that I was going to love this recipe.
I didn't change a thing when I made the recipe but I did add more jalapenos for spice. One piece of advice that I read in the post was to serve the soup quickly because the ramen noodles absorb a lot of the liquid. This is SO true. We had left overs and when I was scooping the soup into smaller containers, there wasn't nearly as much liquid.

Take a look at the ingredients and for the whole recipe, check it out at Our Best Bites.

Easy Thai Coconut Soup
Recipe by
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings:  additional chopped cilantro, sliced green onions, and lime wedges