Tuesday Night Thai Soup
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| Any easy and tasty weeknight meal |
Time
prep 0:30
total 0:45
Ingredients
| 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 | | stock | | 10 | stems of cilantro, roughly chopped |
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Instructions
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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