I went to Costco the other day and I love getting their fresh veggies and then thinking of ways I want to cook them. I had heard that mushrooms contain a lot of natural vitamin D, and with it being so rainy and gloomy I wanted something with lots of mushrooms.
As I was looking through Pinterest, Hot and Sour soup came up, and while I enjoy a good cup of soup, I also didn’t have time to run to the store after the kiddos naptime just to pick up some wood ear and other miscellaneous hard to find ingredients. I was just going to make it without and then I saw a recipe for Thai hot and Sour soup. It looked good, but I like my soups to have a little more substance to them. I like to feel like I ate a meal rather than just drinking broth, so of course I had to add some more goodies.
I cut up some onions, ginger and garlic threw them in a pot with some coconut oil and some chili garlic sauce and sauteed them together. The smell was amazing! The garlic chili sauce is delicious, a little goes a long way.
I added some cooked chicken breasts and the cream from the coconut milk while I cut up the veggies. With the veggies prepped I added the chicken broth, mushrooms and lime zest and let it simmer until dinner. About half an hour before we were going to eat, I added the rest of the veggies, the green beans and carrots.
I like the thin rice noodles, the ones that come in a little single serving nest like clumps. I put one in each bowl and when you pour the steaming broth over the noodles; the noodles are done by the time the broth is warm. Just make sure you pour almost boiling broth over the noodles, and make sure all of the noodles are covered.
Ingredients
- 1 large onion, sliced
- 4-5 cloves of garlic, minced
- 2″ ginger, minced
- 1 tspn chili garlic sauce (If you like more or less spice adjust accordingly)
- 1 can of coconut milk
- 2 cooked chicken breasts, shredded
- 3 cups mushrooms, sliced ( I used button, but Portobello mushrooms would be delicious)
- 1 lime, zest and juice
- 1 1/2 -2 cups green beans, chopped
- 1 carrot, thinly sliced
- 1/2 bunch of cilantro, chopped
- 1/2 teaspoon salt – to taste
- 2 quarts chicken broth
Directions
- Thinly slice the onion and add some of the coconut cream (from the can of coconut milk). While that is simmering, slice the garlic and mince the ginger and add to the pot. Let those cook down for a minute or two while you go and get the container of garlic chili sauce.
- Add the shredded chicken with some more of the coconut cream and simmer on low for 3-5 minutes.
- Wash and slice the mushrooms. Thinly slice the carrot, and cut the green beans into bite sized chunks. Loosely chop the cilantro.
- Pour the coconut milk into the pot and stir. Add the chicken broth, mushrooms, salt and lime zest. Squeeze the lime juice into the pot. Taste to see if you want more “sour” or if you want more salt, add as needed. (If you have used up your lime juice, you can add rice vinegar a tablespoon at a time until the soup is as sour as you like.)
- Add the green beans, carrots and cilantro a half an hour before serving.
- Serve over rice noodles, and enjoy!
