1 Tbls. Canola oil
1/2 cup onion, finely chopped
3 cloves garlic, minced
1/2 fresh jalapeno chile pepper, seeded, finely chopped
1 Tbls. fresh ginger, minced
2 (10 oz.) cans diced tomatoes with lime juice and cilantro
2 cups chicken broth
3 cups cooked chicken (I use rotisserie.)
1/2 cup unsweetened coconut milk
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 Tbls. fresh lime juice
1/2 tsp. black pepper
1/4 tsp. salt
3 cups cooked short grain rice
1. In skillet heat oil on medium heat.
2. Add onion, garlic, jalapeno pepper, and ginger. Cook until tender, about 4 minutes.
3. In a large stock pot, transfer onion mixture and add tomatoes, chicken broth, coconut milk, cilantro, parsley, lime juice, pepper, and salt.
4. Turn heat to low and simmer 5 minutes.
5. Pour 1 1/3 cup soup over 1/2 cup cooked rice.
Serves 6
Spicy Thai Soup is delicious, but it is spicy. Spices rev up the metabolism and satisfy our pallets in such a way that it cuts our sugar cravings. This is one of my favorite soup recipes. Lately, I like to heat things up with spices, but if your family wants something more mellow, skip on the jalapeno.
