Thai Stew

Even though it is hot summer and no one really wants to eat soup during the summer, I went ahead and made this recipe. Why on earth would I do that? Because this is the best soup I have ever had! Yes, it does top Tom Kha Gai which was previously my favorite soup ever. 

My mom made it for us while we were at her house, but hers had fish in it, which is disgusting not my favorite. You can use fish in yours, but I prefer to use chicken. Shrimp might be good though! It is also good served with sticky rice!

Let me just give you a heads up: This soup made about 4 servings, and we ate it all in one sitting. You will probably want to double it because it is soooooo good! No exaggeration. It is even worth having mid summer.

Ingredients:

3 small chicken breasts, cubed
2 TBS coconut oil (or vegetable oil)
1/4 cup onion, diced
1/4 tsp turmeric
1 small Serrano chili
1/2 TBS garlic powder
1 tsp ginger powder
2 potatoes, cut into thin pieces
1 cup water
1/2 tsp sea salt
1 can coconut milk
Juice from 1/2 a lime

Directions:

Put the oil in a large pot and heat over medium-high heat. Saute the chicken and onion in the oil. Add the spices and continue to saute until the chicken is mostly cooked. Add potatoes and cook for 2-3 minutes. Add the water and salt and bring to a boil. Let the soup simmer until potatoes are cooked ( about 10 minutes) Add the coconut milk and simmer until hot. Add lime.
Adapted from 5 Spices, 50 dishes – Ruta Kahate

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