Spicy Chicken Thai Soup

I am delighted to welcome everyone to this Sacred Website - City Of Shamballa, where we help each other with our spiritual growth, upliftment, & healing by giving each other loving support and by sharing meditations, spiritual practices, Reiki, and healings.

And you are also welcome to share any blockages or problems in your spiritual journey, for we may be able to help you and extend Divine Love & Light, Healing, and Wisdom on what you are experiencing.

We are all divinely connected to one another, for God's Presence resides within every human being.

And all awakened souls are helping manifest our 5th dimensional world by continuing to unfold and embody our own Divine Presence through our spiritual practices and the Divine Healings we all need.

So sharing our visions of the new 5th dimensional world we are all creating...and sharing our experiences and spiritual practices that are helping us in our own spiritual journey and healing are important in our website.

My vision is to create a world where everyone is living in peace and joy and abundance with all of humanity having realized and embodied their Divine Self.

So everyone - feel free to share your Divine Love, Light, Healing Energies, & Wisdom here with posts that help uplift us all, or in any way your Divine Heart guides you to share with us.

I extend to All of You Mother/Father/God's Supreme Blessings Divinely Perfect for each of you for your life, for your healing, and for your spiritual growth.

Love, Steve - Admin

Spicy Chicken Thai Soup

This Thai-inspired soup is full of chunks of tender chicken and mushrooms, and is rich and spicy with the addition of coconut milk, red curry paste, ginger, and garlic.

Spicy Chicken Thai Soup

Ingredients

Original recipe makes 6 servings Change Servings

•
3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
•
4 cloves garlic, chopped
•
1 (4 inch) piece fresh ginger root, chopped
•
4 cups chicken broth
•
1 tablespoon vegetable oil
•
2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
•
12 ounces fresh white mushrooms, quartered
•
2 teaspoons red curry paste
•
3 tablespoons fish sauce
•
1 lime, juiced
•
2 (14 ounce) cans coconut milk
•
1 red onion, sliced
•
1/2 bunch cilantro, roughly chopped
•
1 lime, cut into wedges, for serving
•
1 fresh jalapeno pepper, sliced into rings

Directions

1. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

2. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

3. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.

4. Stir in mushrooms and cook for 5 more minutes.

5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut

milk; return to a simmer and cook on low for 15 to 20 minutes.

6. Skim off any excess oil and fat that rises to the top and discard.

7. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.

8. Remove from heat and add about 1/2 the cilantro.

9. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Footnotes

• Cook's Note:
• The only exotic ingredient would be the fresh lemon grass. I've found most large grocery stores do carry it, but if not, you can substitute a few tablespoons of lemon zest.

• Editor's Note:
• The nutrition data for this recipe includes the full amount of the ingredients in the broth. The actual amount of the marinade consumed will vary.

Healthy Living and Healthy Eating

Spiritual Growth & Ascension

Spicy Chicken Thai Soup

Replies