Thai Coconut Soup

In the winter I always crave a hearty soup. I love Thai food and anything spicy. This soup is made with coconut milk which is rich in fat-shredding good fats. Full of flavor, protein and good fats, this soup is diet friendly and will keep you feeling full for hours. 

3 cups of Chicken Broth (I like sodium reduced organic)

1 can of Coconut Milk (not light)

1 tsp Sirachi Sauce (Spicy chilli sauce)

2 tbsp reduced sodium Soy Sauce

1 garlic clove, minced

1 large chicken breast, cooked and chopped

1 cup shrimp (cooked, peeled)

Fresh Lemongrass (cut several large pieces for flavor)

Fresh whole basil leaves

Garnish: (optional) Fresh bean sprouts, fresh sprigs of cilantro or parsley.

1.     

          In a large pot, combine coconut milk, broth, Sirachi sauce and soy sauce. Turn heat on medium so the soup begins to simmer.

2.       Add the chicken, shrimp and fresh lemongrass and basil.

3.       Simmer until the soup is warmed through, and let the spices steep. (Approx 20 minutes.) Be careful not to let the mixture burn, stir occasionally.

4.       To serve, remove the lemon grass. Optional: Garnish with fresh bean sprouts, sprigs of fresh cilantro or parsley. Enjoy!