Friday, August 9, 2013

Aimee’s Thai Coconut Soup

When the challenge for Tropical Traditions coconut products was presented, I was not going to join. What a mistake that was. Glad I decided to!

I make a Thai coconut soup a few times a year and, to me, it’s MY chicken soup for the soul. I love it. I normally use the canned coconut you buy in the store, but I asked for the Tropical Traditions Coconut Cream Concentrate to use in its place.

It turned out to be better than the coconut product I was using before! Tropical Traditions is America's source for coconut oil, and you can't go wrong with any of their products. I would also highly recommend the Tropical Traditions Gold Label Virgin Coconut Oil.

Aimee’s Thai Coconut Soup
by Aimee

1 quart chicken stock
2 cups Tropical Traditions Coconut Cream Concentrate
2 stalks of lemongrass, white part only, crushed
6 kaffir lime leaves, crushed
2 small chile peppers, thinly sliced
1 (1-inch) piece galangal, peeled and thinly sliced
2 cups diced chicken breast (uncooked)
2 cups sliced button mushrooms (or any kind you like)
¾ cup chopped scallions
2 Tablespoons fish sauce
3 Tablespoons lime juice
Salt and pepper to taste

Heat the chicken stock and coconut cream to simmer and add in the lemongrass, lime leaves, chilies and galangal and simmer for 10 minutes. Strain and return liquid to heat. Add the chicken, mushrooms and scallions and simmer for another 10 minutes. Add the fish sauce,lime juice and S&P to taste.

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