Spicy, sour and hot all at once, this belly-warming Thai favorite brings all the flavor—and the aromatics, too. A true treat for the senses, the enhancement of Daring Original Plant Chicken Pieces transforms the soup into a meal-in-a-bowl that you’ll definitely find yourself cookin’ up on repeat.
4Serves
1 hrCook
Start by simmering 1 cup coconut milk on low heat. Before adding sliced lemongrass and galangal, bang with pestle (if you don’t have a pestle, slapping with a knife will work just fine) to release aromatics. Throw into the simmering coconut milk, add Daring Plant Chicken Pieces, and continue to keep it on a low simmer for about 5-6 minutes.
Stir in another cup coconut milk on the same medium-low temperature to avoid overheating and curdling.
Add agave or sugar, cilantro stems, Thai chilies, kaffir, bell peppers, tomatoes and onion. When broth has been infused with herbs and vegetables have softened, add 1 cup vegetable stock or water, lime juice and mushrooms. Let the soup simmer for 5 minutes. Remove Daring Plant Chicken Pieces and shred with a fork or fingers. Add back to soup. Serve with wedges of lime.
