Thai coconut milk soup with vegetables and chicken or tofu

photo courtesy of www.myrecipes.com

INGREDIENTS:

2 tablespoons olive or coconut oil

1 medium onion, diced

2-inch piece of ginger root, minced

3 medium garlic cloves, minced

3 medium carrots, peeled and thinly sliced

1 medium daikon radish, peeled and thinly sliced

1/2 lb. thinly sliced green cabbage, about 4 cups

4 cups. chicken or vegetable stock

about 2 cups water or additional stock

1 large lemongrass stalk (optional), cut in half lengthwise 

4 large lime leaves (optional)

1/2 a small dried hot pepper, whole or crushed (optional)

1 14 oz. can coconut milk

1 lb. boneless chicken breast or thigh, or 1 block tofu cut into cubes or matchsticks

1-2 teaspoons salt

1-2 tablespoons lime juice 

1 cup chopped cilantro

INSTRUCTIONS:

Heat the oil in a medium soup pot.  Add the onion, garlic and ginger with a few pinches of salt and sauté until translucent.  Add the lemongrass, lime leaf, hot pepper, stock and water and bring to a simmer.  When simmering, add whole chicken breast or thighs, if using, cover the pot, and cook for 30 minutes.  If using tofu, proceed to the next step.

Add the carrots, daikon and cabbage and simmer until vegetables are tender, about 10 minutes.  Remove the chicken from the pot, discard any skin, and shred the chicken meat.  Add the chicken or tofu to the pot.  Remove from heat and stir in the coconut milk, salt and lime juice.  Taste and adjust seasonings as needed, and thin with a little more water or stock if desired.  Garnish with cilantro before serving.  Serves 6.