Bev’s Rotisserie Chicken Thai Coconut Soup, by Beverly Hicks Burch

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Tall & Handsome and I love Thai food. Therefore, we’re always on a quest for great Thai to prepare at home. One of our favorites is Thai Coconut Soup. This is our latest version. We made it one evening after work and it hit the spot! We utilized one of our new favorite ingredients…rotisserie chicken. We try to keep several packs of deboned cooked rotisserie chicken in the freezer. The packs thaw fast and are great to use in all kinds of recipes.

Bev’s Rotisserie Chicken Thai Coconut Soup

By Beverly Hicks Burch

2 T. butter

1 T. freshly grated gingerroot

1 – 2 tablespoons finely chopped fresh garlic

2 cups sliced fresh mushrooms

1 teaspoon mild curry paste or curry powder

1 14oz can low sodium chicken broth

1 14 oz. can coconut milk (can use lite)

2 T. firmly packed brown sugar

1 T. fish sauce (or soy sauce)

¼ of a rotisserie chicken, light and dark meat, shredded or chopped

1/3 cup chopped green onions

¼ cup cilantro leaves

Juice of 1 fresh lime

Melt butter in stock pot. Add gingerroot, garlic and mushrooms. Cook over medium heat, stirring occasionally until soften…about 3 -4 minutes.

Stir in curry paste, coconut milk, chicken broth, brown sugar and fish sauce. Cook and bring to a boil, about 4 to 6 minutes. Be sure to stir often. Add chicken, green onions, cilantro leaves and the juice of one fresh lime. Reduce heat to medium-low. Cook about 5 – 7 minutes.


Rotisserie Chicken Thai Coconut Soup

© 2011 Beverly Hicks Burch All Rights Reserved.

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