Thai Coconut Soup

This is one of my husband and I's favorite winter recipes. It is mildly spicy, with flavors of ginger and garlic that just burst in your mouth!

There is something about a warm bowl of soup on a cold day that just uplifts your mood! Especially when you walk into your house from windy wet day and the smell of soup cooking on your stove, wafts up your nostrels and invites you in!

There is nothing I love more than Asian flavors. Its one of my favorite ethnic cuisines!

This soup is easy and fast to make, freezes well, and it simply delicious!

Ingredients (serves 8)

- 10 cups chicken broth (preferably homemade or organic)
- 2 cans coconut milk (preferably full fat & organic)
- The juice of 1 lime + lime wedges for serving
- 1 large garlic cloves (minced)
- 2 tsp asian chilli garlic sauce
- 2 tbls fresh grated ginger
- 1 large red pepper chopped
- 1 medium sweet onion halved and sliced thinly
- 1 lb of mushrooms, washed & quartered
- 2 tbls sesame oil
- 2 large chicken breasts, boiled and shredded
- 30-40 medium prawns peeled with tails removed
- 1 tbls + 1 tsp organic coconut sugar
- 3 tbls fish sauce
- 2/3 cup jasmine rice
- 4 tbls washed chopped cilantro (plus more for garnish)

Method:
Heat your oil in the bottom of a large soup pot on Med-high heat. Then add your chilli sauce, ginger, and minced garlic, and cook for 30 seconds. Then add your stock, and then the rice and turn down the heat to simmer for 15-20 min. Then add all the remaining ingredients except for the meat and the cilantro. Simmer for 5 more minutes. Then add the meat, and simmer for 5 more minutes. Then add the cilantro, stir and simmer 1 more minute.

Serve topped with a little more cilantro * optional

I wish you happy, healthy cooking!

Ps. 1 serving of this soup (1.5 cup) would be 1 blue, 1 red, 1yellow, 1 green if your doing the portion fix program