Tuesday Night Thai Soup

Any easy and tasty weeknight meal


prep 0:30       total 0:45


4 servings



1 chicken leg, skinned
1 lg. potato
2 carrots
1 lg. onion
1-1/2 inches of ginger, sliced thinly
2 cloves of garlic
1 red pepper
1 cup of mushrooms
1 lime, juiced
1/2 can coconut milk
4 cups water and chicken bouillon or
10 stems of cilantro, roughly chopped


Roughly chop all of the veggies. Heat a large pot over medium-high heat and start to brown the onions. Add the garlic and ginger and stir. Salt and pepper the chicken and add to the pan. After the first side has browned, flip over and add all of the other veggies to the pan. Once the chicken is all brown, add the coconut milk, lime and water or stock. Adjust the salt. Bring to boil then turn down to a simmer and cook covered until the potatoes are soft, about 30 minutes. Remove the chicken and pull the meat off the bone. Chop and return to the pot. Add the cilantro at the last and stir.

Author's Comments

A handful of bean sprouts is the perfect way to garnish this and add yet another veg.

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