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.)
Top with fresh cilantro and serve.