September 26, 2021

A few months ago, I made a Thai chicken soup for the first time.

The ingredients were simple.

I had some vegetable soup on hand, and I had a jar of curry paste.

The first thing I did was boil some water and add a splash of ginger and garlic paste.

Then I added some soy sauce, a few slices of ginger, and a splash more of coconut milk.

Then the soup was ready to go.

I made the soup ahead of time so I had all the ingredients ready for a week or two before I got to cooking.

And then it was a bit of a nightmare to make, but when you get it right it’s delicious.

So this week I decided to take things a bit further.

I wanted to make my Thai chicken sauce in a way that I could add whatever ingredients I needed to make it Thai.

This way, I wouldn’t have to worry about making sure I had the right spices and herbs, and also to have the right flavor profile.

The result is a Thai Chicken Soup that’s creamy and flavorful, yet has a Thai flavor that doesn’t overpower it.

Ingredients 1 tablespoon coconut oil 2 tablespoons rice vinegar 1 tablespoon fish sauce 1 tablespoon chili powder 1 tablespoon black pepper 1 tablespoon cayenne pepper 2 garlic cloves, crushed 1 onion, diced 1 cup water 3 tablespoons vegetable broth 1/4 cup rice vinegar (or water from coconut) 1 tablespoon soy sauce 1 teaspoon lime juice 2 tablespoons fresh ginger, peeled and chopped 1/2 cup soy sauce and 1 tablespoon curry paste (or another spicy soy sauce) 1/3 cup coconut milk or coconut milk substitute 1/8 cup Thai chicken stock or chicken stock 1 tablespoon lemon juice 2 teaspoons ginger, minced 1/5 teaspoon ground coriander 1/10 teaspoon salt 1/16 teaspoon pepper 1/20 teaspoon garlic powder 1/1 teaspoon caymicor chile powder 1 teaspoon onion powder 1 1/6 cups chicken stock, or chicken broth or stock plus more for simmering Directions Heat coconut oil in a saucepan over medium-high heat.

Add rice vinegar, fish sauce, chili powder, and black pepper.

Sauté for about a minute or so.

Add soy sauce.

Stir in coconut milk and lime juice, and bring to a boil.

Reduce heat and simmer for 20 minutes.

Taste for salt and pepper, and add more if needed.

Stir occasionally.

Serve immediately.

Notes Nutrition Facts Thai Chicken Sauce Amount Per Serving Calories 446 Calories from Fat 90 % Daily Value* Total Fat 9g 15% Saturated Fat 3g 20% Cholesterol 90mg 25% Sodium 665mg 22% Potassium 818mg 26% Total Carbohydrates 22g 9% Dietary Fiber 1g 4% Sugars 2g Protein 16g 36% Vitamin A 17.7% Vitamin C 7.1% Calcium 17.4% Iron 23.5% * Percent Daily Values are based on a 2000 calorie diet.

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