WSVN — Soup is always a good choice for a light meal but when you make it Thai style, it’s a special treat! That’s what’s cooking this morning — as we grab a Bite with Belkys.

The Chef: Belkys Nerey
The Dish: Thai Coconut Soup

14 ounces can full-fat coconut milk
2 cups chicken stock
1 pound chicken breast or shrimp (or mixed)
1 inch fresh ginger, peeled and sliced into rounds
1 cup sliced mushrooms
2 Tbs. lime juice
1 Tbs. fish sauce
1 Tsp. Sriracha sauce
1 Tbs. chopped Cilantro for garnish

Method of Preparation:
– Chop chicken into bite-sized pieces. (if using shrimp, peel the shell off and devein)
– In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce to simmer.

– Add chicken or shrimp, mushrooms, lime juice, fish sauce and Sriracha.  Simmer until the shrimp or chicken is cooked through. (5 minutes for shrimp, 10 minutes for chicken.)

To Plate:
Top with fresh cilantro and serve.

Serves:  4

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