Down-Home-Style Thai Chicken Soup Recipe TheChickenlessChick
- 3 Tbsp. butter, divided
- 1 white or yellow onion, diced large
- 2 c. sliced okra
- 3 carrots, peeled and sliced
- 1 celery rib, sliced
- 3 cloves garlic, chopped
- Generous handful Thai basil leaves, shredded
- 10 ripe tomatoes, cored, seeded, and diced; or 1 24-oz. box No Salt Added diced tomatoes (I prefer Pomi)
- 2 c. chicken stock
- Juice of 1 lime
- 2 chicken breasts cut into bite-sized pieces
- 1 c. pre-cooked rice
- 1 12-oz. can coconut milk
- Salt-n-pepper
- Hot sauce to taste (check out www.aefoods.com for some excellent all-natural varieties)
- Melt 2 tbsp.
- of the butter in a stew pot over medium heat.
- Add the onions, okra, carrots, and celery.
- Saute until the onions are translucent.
- Salt and pepper.
- Add the garlic and basil to the pot and saute 2-3 minutes more.
- Add the tomatoes, chicken stock, and lime juice.
- Raise the heat and bring to a vigorous boil, then reduce heat to medium low.
- Let simmer 35-45 minutes.
- (Add more broth or water a couple tbsp.
- at a time if it starts to get low.)
- Meanwhile, melt the remaining tbsp.
- of butter in a separate pan.
- Season the chicken pieces generously with salt and pepper, then brown them in the pan over medium heat.
- Add chicken and rice to the pot.
- Cook 10 minutes more.
- Add the coconut milk, and salt to taste.
- Cook until heated through and serve.
- Remember to pass hot sauce around at the table.
- If you enjoy this recipe, you can find more on my blog: http://thechickenlesskitchen.blogspot.com/ Thanks for reading!
butter, white, okra, carrots, celery, garlic, generous handful, tomatoes, chicken stock, lime, chicken breasts, rice, coconut milk, salt, check
Taken from www.chowhound.com/recipes/home-style-thai-chicken-soup-27874 (may not work)