Nanbu Courtyard Thai Coconut Chicken Soup

Categories: Soups and Stews

Ingredients

• 1 whole onion
• 8 cloves of garlic
• 2-inch piece of peeled and grated ginger
• Oil
• 16 cups chicken broth
• 2 cups cut/shredded (cooked) chicken
• 1 can baby corn
• 1 can coconut milk
• 1/4-1/2 teaspoon cayenne pepper
• Lime leaf/lemon grass (remove before serving)
• 10-oz package of chopped frozen spinach (thawed and drained well)
• 2 or 3 cups flour
• 1 to 1.5 cups water

Directions

1. Sauté one whole onion, eight cloves of garlic, and a 2-inch piece of peeled and grated ginger in oil until tender.

2. Add 16 cups of chicken broth and two cups cut/shredded (cooked) chicken, one can of baby corn, one can of coconut milk, 1/4-1/2 teaspoon cayenne pepper, and lime leaf/lemon grass (remove before serving).

3. Lastly add one 10-oz package of chopped frozen spinach (thawed and drained well).

4. icken with flour and water (2 – 3 cups flour to 1 – 1.5 cups water). Mom uses less flour at home.

5. Do NOT let boil as soup will curdle.

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