Thai Chicken Soup
Ingredients
1 pound skinned boned chicken breast or thighs, rinsed and cut into 3/4 inch pieces
4 C. chicken broth
2 C. diagonally sliced carrots
1 large onion chopped
2 Tbsp. grated ginger root
3 garlic cloves minced
2 lemon grass stalks cut 1 inch pieces
Or 1 tsp. finely shredded lemon peel
1/2 tsp. crushed red pepper
1 can unsweetened coconut milk 15 oz.
1 medium red, yellow and/or green bell pepper cut 1/2 inch pieces
2 cans straw or button mushrooms-4 oz. each drained
1/4 C. snipped cilantro
1/3 C. chopped roasted peanuts
Cooking Instructions
In a 3 1/2, 4 or 5 quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper. Cover, cook on low heat setting 6 to 7 hours or high heat setting 3 to 3 1/2 hours. If necessary, skim off fat. Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover, let stand 5 to 10 minutes. Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)