So how do I get that velvety texture without cream? One way is by pureeing, like I did with my Lentil Soup, Ginger Infused Carrot Soup, and my Potato & Leek Soup. Another way is by adding coconut milk as I do in this soup. This creates a creamy texture but maintains a light, coconut flavored broth. It is absolutely wonderful.
One thing I particularly love about this soup is the slight heat from the chili. It is not spicy, mouth burning hot, but it is warming, and adds a whole other dimension to this soup.
On a cold winter’s night, this is definitely a soup that can sooth your soul!
Thai Style Chicken Coconut Soup
Makes 4 servings
1 tbsp Vegetable Oil
1 Large Onion, finely chopped (about 1 cup)
2 Cloves Garlic, minced
1 Green Chili, deseeded and finely chopped1 Chicken Breast (200 grams), cut into chunks
1 1/2 liters Chicken Broth
1 can Coconut Milk
½ cup Uncooked Brown Rice
1 cup Frozen Peas
Salt and Pepper to taste
In a pan over medium high heat, add the oil, garlic, onion and chili and cook for just a couple of minutes until the onions start to become translucent. Add the chicken breast and cook until colored on all sides. Add the chicken broth, coconut milk, and rice. Bring up to a boil. Reduce the heat, cover, and simmer for about 30 minutes, until rice is cooked. Stir in the peas and season with salt and pepper.