Spicy Thai Soup with Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

chicken

🥗Healthier: tempeh

💰Cheaper: chicken thighs

Tempeh is plant-based and lower in fat, while chicken thighs are more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce is a gluten-free alternative and often cheaper.

Thai bird chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide heat with less intensity, while red pepper flakes are widely available.

Marinate Chicken and Shrimp with ½ TSP Salt, ¼ TSP Black Pepper Powder, ½ TSP Red Chilli Powder, and 1 TBSP Garlic for 10 Minutes.

In a small bowl, mix egg yolk, cornstarch and water together and set aside.

In a Cooking Pot, combine coconut milk, water, egg and corn-starch mix, chicken and shrimp, tomato ketchup, chilli sauce, salt, Ajinomoto, sugar, mushrooms, and ¼ tsp black pepper powder (optional) well.

Turn on the heat.

Cook over a medium heat for 20 minutes, or until the chicken is cooked through and until the soup reaches its desired consistency. If you like more thick soup, you can boil for 2-3 minutes more.

Turn off the Heat.

Now mix fish sauce, green chillies, green onions and lime juice.

Now stir and Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens