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Chicken Soup with Shiitake in Coconut Milk

By on December 16, 2013

Nothing beats this Thai-inspired soup on a cold day.  This is best enjoyed by a family who likes a bit of spice in their soup.  Definitely not recommended for small children.

You need:
2-3 med size potatoes cut in wedges
1 tin can of coconut milk
2 chicken breasts cut into bite-size strips
2 pcs chicken liver (optional)
4-5 cloves garlic
2-inch size ginger, cut into fine strips
2 chicken bouillon cubes
1 tsp lime zest
2 tbsp lime juice
1 cup coconut milk
1 med size red bell pepper cut into strips
5 pcs shiitake sliced thinly
1 tsp sugar
20 grams chopped fresh cilantro leaves
soy sauce
1 tsp paprika powder
1 tsp sugar
1 tsp chili oil
1 tsp soy sauce
6-7 cups water (or more as desired)
salt & pepper

Method of preparation
1.    Pour water in a deep soup pan over high heat and bring to a boil.  Add chicken breasts, chili oil, and lime zest.  Adjust heat to medium.  Cover the pan and leave it for 10-15 minutes.
2.    Mix in potatoes, paprika powder, bell pepper, chicken bouillon cubes, sugar and allow to boil until tender.
3.    Next, add the coconut milk, lime juice, soy sauce, shiitake and stir until well blended.  Adjust heat to high.  Make sure the coconut milk has fully blended with the rest of the soup before putting heat on high.
4.    Season with salt, pepper and top with chopped cilantro leaves.  Serve hot.

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