Souper Lunch!

My very first post on this blog has to be of my favorite soup. It is a version of a popular Thai soup called Tom Ka Gai. If you like citrus, ginger, and coconut flavors you will fall in love with this soup. I cant get enough! My version of this soup has a ton of veggies to make it more filling. Im having it for lunch today. If you try it please let me know what you think. Enjoy.

Awesome Coconut Soup

1 large chicken thigh cubed
1/2 can coconut milk
1 box fat free chicken stock
2 cups water
4 inch piece ginger peeled and cubed
1 stalk lemon grass (bruised & cut in 2inch)
4 Tbsp low sodium soy sauce
3 lime peels (make long peels)
3 limes juice
3 Thai chilies diced
4 Tbsp fish sauce
2 tsp salt
1 tsp siracha
1 red bell pepper diced
1 can baby corn (quarter each corn)
1 handful small broccoli florets
1 handful cubed carrots
1 cup chopped bok choy
1 handful lima beans
1 handful small frozen peas in pod
10 baby portabella mushrooms diced
10-15 medium raw shrimp cubed
5 sprigs cilantro

Protein prep:

1. Marinate chicken in 1 Tbsp fish sauce, 1 Tbsp soy sauce, and 1 Tbsp of Lime juice.
2. Marinate shrimp in same marinade and set aside. Keep shrimp and chicken separate.

Soup Base:

1. Pour chicken stock, water, soy sauce, fish sauce, lime juice, lime peel, lemon grass, Thai chilies, ginger, and coconut milk into deep cooking pot.

2. Bring soup base to a rolling boil for 15 minutes. Taste liquid. Add salt if needed. Add water or coconut milk to adjust soup thickness and flavor to your taste. Add 1 tsp siacha for more heat. Remove lime peels.

3. Reduce heat to medium high and add marinated chicken, baby corn, bell pepper, bok choy, carrots, and broccoli. Allow soup to soft boil for 5-7mins.

4. Reduce heat to medium add frozen peas, lima beans, mushrooms, and shrimp cook for 5 mins. Remove ginger and lemon grass pieces.

5. Serve in large bowl. Garnish with cilantro. Enjoy!!