thai chicken soup with cauliflower & edamame
So good
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 12 cups chicken stock
- 2 stalks lemongrass chopped
- 2 inch piece of ginger sliced
- 2 bird's eye chili
- 8 cloves garlic
- 1 lime zest cut off with a knife
- 4 boneless skinless chicken cut into small pieces
- 1 head cauliflower broken into small florets
- 1/2 pound shiitake mushrooms sliced
- 14 1/2 ounces can coconut milk
- 1/3 cup brown sugar
- 1 cup shelled edamame thawed
- 1/2 cup each lime juice and fish sauce
- fresh cilantro for garnish
How To Make thai chicken soup with cauliflower & edamame
-
Step 1In a large pot add the chicken stock, lemongrass stalks, ginger, garlic, chilies and lime zest. Bring to a boil and reduce to a simmer and simmer for 20 minutes. Strain the stock and discard the solids.
-
Step 2Add the stock back to the pot and bring to a boil. Add the coconut milk and brown sugar. Cook for 1 minute. Add the chicken, cauliflower, and shiitake mushrooms. Reduce to a simmer and cook until cauliflower is tender
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Step 3Add the edamame, lime juice, and fish sauce. Cook 5 more minutes. Serve garnished with cilantro
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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