1/2 Green Pepper, large dice 1/2 Red Pepper, large dice 1/2 Onion, large dice 1 Carrot, round slices 3 Cloves Garlic, chopped 2 Ounces Ginger, round slices 2 Tbs. Olive Oil
9 Shiitake Mushrooms, sliced 1/2 Serrano Pepper, minced 2 Tbs. Lime Juice 2 Tbs. Soy Sauce 1 Tbs. Agave Nectar 1/4 tsp. Salt 1 Can Coconut Milk, light, 14 oz. 1 Tbs. Curry Powder, yellow
8 Ounces Chicken meat
7 Basil Leaves 1/4 Cup cilantro 1 Green onion
Place peppers, onion, carrot, garlic and oil into a hot pan.
Cook and stir vegetables for a quick half minute.
Garlic should be just turning brown.
Add stock and ginger "coins" to pan; bring to boil.
Boil ingredients for seven minutes.
While soup is boiling, gather other ingredients
Gather all 8 ingredients from shiitake mushrooms through curry powder.
Place into boiling soup pot.
Boil these ingredients for three minutes.
Add chicken meat and boil for one more minute.
Wash and rough cut the basil, cilantro and onion.
Toss into soup and mix for a couple seconds.
Serve soup
New Taste Thinking:
For a no-meat version of this soup just substitute the chicken broth w/ vegetable broth and tofu for chicken.
You may notice that most Thai soup recipes call for some ingredients like lemon grass, kaffir lime leaves, Thai curry spice and Thai fish sauce. These ingredients are hard to find and expensive. This recipe is as good as any you will find in a restaurant and you don't need to go on an ingredient treasure hunt.
As for the "light" coconut milk, this is one instance where the word light does not mean terrible tasting. Unlike light mayonnaise and light sour cream, light coconut milk is simply the milk of the coconut that has most of the fat skimmed off.
Serving Size 1 Cup Servings Per Recipe 12 Calories 189 Calories from Fat 116 Total Fat 13g Saturated Fat 8g Trans Fat 0g Cholesterol 17mg Sodium 382mg Total Carbohydrate 11g Dietary Fiber 1g Sugars 4g Protein 8g
