Thai Chicken Soup with Cauliflower & Edamame
So good


  • 12 cchicken stock

  • 2 stalk(s)lemongrass chopped

  • 2inch piece of ginger sliced

  • 2bird’s eye chili

  • 8 clovegarlic

  • ·1 lime zest cut off with a knife

  • 4boneless skinless chicken cut into small pieces

  • 1head cauliflower broken into small florets

  • 1/2 lbshiitake mushrooms sliced

  • 14 1/2 ozcan coconut milk

  • 1/3 cbrown sugar

  • 1 cshelled edamame thawed

  • 1/2 ceach 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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