Ingredients
- 1 tablespoon coconut oil (or any oil)
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste (see notes)
- 1 teaspoon red curry paste
- 3 cups low sodium chicken broth
- 4 ounces of shitake mushrooms, sliced
- 1 pound boneless chicken breast or thighs, thinly sliced
- 3 tablespoons fish sauce
- 2 (14 ounce cans) coconut milk
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons light brown sugar
- 4 ounces noodles (see notes)
- chopped cilantro, diced red onions, red pepper flakes for serving
Instructions
- MAKE THE BROTH: Heat the coconut oil in a medium saucepan over medium high heat. Add the grated ginger and lemongrass and stir to heat through about 1 minute. Add the red curry paste and the chicken broth. Stir to mix everything and allow the broth to come to a rolling boil before reducing the heat to medium and letting it simmer until 1 1/2 cups of broth remain; this will take approximately 15-18 minutes.
- PREP THE NOODLES: If you’re using dry shitake mushrooms, soak them according to package directions now. Cook the noodles according to package directions while the broth reduces.
- MAKE THE COCONUT SOUP: When the broth has reduced, add the thinly sliced chicken and cook for 1 minute. Add the shitake mushrooms, fish sauce, coconut milk, lime juice, and brown sugar and stir to combine. Let the coconut broth heat through, about 3-4 minutes. Be careful not to let the coconut broth boil; the lime juice may cause it to split.
- ASSEMBLE: Divide the noodles amongst the four servings. Ladle on the coconut soup and top with desired toppingsHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
