Thai Coconut Chicken Soup

Talk about easy! A snow day hit us pretty fast, so there wasn’t a lot of time to prep for dinner. No problem with this Thai Coconut Chicken Soup - It literally took like a half hour to make and it was perfect for a cold, cozy night!

INGREDIENTS

1 Tbsp extra-virgin olive oil
1 Tbsp freshly minced ginger
4 oz. eggplant or shiitake mushrooms, chopped
6 c.  low-sodium chicken broth
1 (14-oz.) can coconut milk
1 Tbsp fish sauce
1 lb. boneless skinless chicken thighs, cut into 1" pieces
Juice of 1 lime
Cilantro leaves, for garnish
Chili oil, for garnish (optional)

DIRECTIONS

• In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute, then add eggplant or mushrooms and cook until soft, about 6 minutes. 

• Add broth, coconut milk, and fish sauce and bring to a boil. Add chicken, reduce heat, and simmer until chicken is no longer pink, about 15 minutes. Turn off heat and stir in lime juice. 

• Garnish with cilantro and chili oil (if using) before serving.