Thai Chicken Coconut Ginger Soup

Ingredients

• 2 lbs boneless, skinless chicken thighs. Slice chicken thighs into cubes about 3/4 inch.(half frozen –makes it easier to slice)

• 2 plastic envelopes A Taste Of Thai coconut ginger soup base (see photo below)

• 2 cans coconut cream (Mae Ploy is best)

• 2 qt unsalted chicken broth

• 2 can baby corn cut into ½” lengths

• 2 can peeled straw mushrooms

• 1 can bamboo shoots cut into ¾ inch lengths.

• 2 tbsp. fish sauce.

• 1 cup coarsely chopped cilantro

• 1 cup coarsely chopped fresh basil

• 1 tbsp. chili oil, can also add chili powder or flakes to taste

Instructions

1. Add soup base, chicken broth and coconut milk to stock pot and bring to slow boil.

2.  Add chicken and return to boil while stirring.

3.  Add fish sauce, chili oil, baby corn, straw mushrooms, bamboo shoots and return to boil.

4.  Serve with coarsely chopped cilantro and basil sprinkled on top.

5.  Can also add rice to make it a complete meal. Mom loves it this way.