
I’m using rotisserie chicken in this recipe. It’s my new secret ingredient! Eat as much of the chicken as you can off of the bone like a barbarian, and then use some of the leftovers to make this soup.
Thai Chicken and Vegetable Soup With Coconut Milk
4 cups vegetable or chicken broth
1 can light coconut milk
1 cup water
1 cup shredded rotisserie chicken
1 cup chopped broccoli
1 cup Asian style frozen mixed vegetables
1/2 cup thinly sliced sweet potatoes
1/2 cup chopped onion
1-2 tablespoons Sambal Oelek
1 tablespoon Thai fish sauce
2 tablespoons chopped cilantro
2 tablespoons Lemongrass herb blend or 2-3, 2″ stick fresh lemongrass
salt and pepper to taste
Add all ingredients to a large soup pot. Simmer for 20 minutes, serve and enjoy.
Lovely photo and interesting recipe, Jackie. My husband is a big fan of chicken soup, so I’ll try your combination therapy. I am lucky in having access to pastured chicken, which I roast for our Sunday dinner.
Thanks Simona! I hope you both enjoy it.
Lovely recipe. There is nothing I know that warms you more than a big bowl of warm soup. Here’s one you might like to try.
http://www.wascene.com/food-drink/hearty-chicken-and-vegetable-soup/
Thanks for sharing 🙂
Jen