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thai chicken soup with cauliflower & edamame

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

So good

yield 6 -8
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For thai chicken soup with cauliflower & edamame

  • 12 c
    chicken stock
  • 2 stalk
    lemongrass chopped
  • 2
    inch piece of ginger sliced
  • 2
    bird's eye chili
  • 8 clove
    garlic
  • 1 lime zest cut off with a knife
  • 4
    boneless skinless chicken cut into small pieces
  • 1
    head cauliflower broken into small florets
  • 1/2 lb
    shiitake mushrooms sliced
  • 14 1/2 oz
    can coconut milk
  • 1/3 c
    brown sugar
  • 1 c
    shelled edamame thawed
  • 1/2 c
    each lime juice and fish sauce
  • fresh cilantro for garnish

How To Make thai chicken soup with cauliflower & edamame

  • 1
    In a large pot add the chicken stock, lemongrass stalks, ginger, garlic, chilies and lime zest. Bring to a boil and reduce to a simmer and simmer for 20 minutes. Strain the stock and discard the solids.
  • 2
    Add the stock back to the pot and bring to a boil. Add the coconut milk and brown sugar. Cook for 1 minute. Add the chicken, cauliflower, and shiitake mushrooms. Reduce to a simmer and cook until cauliflower is tender
  • 3
    Add the edamame, lime juice, and fish sauce. Cook 5 more minutes. Serve garnished with cilantro
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