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Thai Chicken Coconut Soup

Thai Chicken Coconut Soup
YIELDS
4 servings
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Ingredients

1
tsp sesame or peanut oil
2
boneless skinless chicken breasts (approx 300 g or ⅔ lb.)
1
can coconut milk (398 ml or 14oz)
1
can water
zest of half a lemon
4
kaffir lime leaves (or zest of ½ a lime)
1
tsp dried chili peppers (or 2 fresh, finely chopped)
1
Tbsp fresh ginger
1
Tbsp brown sugar (optional)
¼
cup fresh cilantro
pita bread
olive oil
garlic powder
dried parsley
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Directions

Step 1

Sauté chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.

Step 2

Warm coconut milk in a medium-sized sauce pan, adding one water.

Step 3

Add zest of half a lemon.

Step 4

Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.

Step 5

Loosely chop cilantro and add to sauce pan.

Step 6

Remove chicken from pan and slice into thin strips, approx. 1” x ¼”. Add to sauce pan. Let simmer.

Step 7

Preheat oven to 350 F.

Step 8

Brush desired amount of pita bread with olive oil. Sprinkle with garlic powder and dried parsley. Cut each pita bread into 6 triangles.

Step 9

Place on cookie sheet and bake in preheated oven until crisp (approx 5 minutes).

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