Spicy Thai Coconut Soup with Chicken, Mushrooms, and Okra
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1/4 medium onion sliced
- 1 cup mushroom sliced
- 1 oyster mushroom oyster mushroom sliced
- 1 piece lemongrass about 3 inches, sliced in half
- 2 leaves lime kefir leaves
- 3 cups chicken broth
- 1 1/4 cups coconut milk
- 5 teaspoons fish sauce
- 1 tablespoon granulated sugar
- 3 teaspoons chili paste
- 6-8 pieces okra
- 2 cups cooked shredded chicken breast
Instructions
- Add olive oil to a medium-sized pot over medium-high heat.
- Once the olive oil is heated, add minced garlic, minced ginger, and sliced onions. Cook until softened and aromatic.
- Add mushrooms, lemongrass, and lime kefir leaves. Cook for a few minutes until the mushrooms have softened.
- Pour in the chicken broth and coconut milk. Season with chili paste, fish sauce, and sugar. Stir to incorporate ingredients. Allow to simmer for several minutes.
- Add okra. Cook for a few minutes until softened. Add chicken breast and cook until warmed.
- Remove lemongrass and lime kefir leaves.
- Serve the soup with rice.
