Thai Coconut Chicken Soup




  1. In a saucier or stock pot, saute onions in olive oil until soft, add garlic, red pepper, and kale cooking until soft.
  2. Add chicken stock, lemongrass, thai chili peppers, kaffir lime leaves, celery leaves and simmer for 5 minutes.
  3. In a separate pan boil water, cook rice noodles for 3 minutes and drain.
  4. Increase heat on stock and bring to a slight boil, add chicken, and fish sauce. Cook until chicken is done about 5 minutes. Add tomatoes so that they heat through but remain firm.
  5. Add lime juice and coconut milk, adjust seasoning if necessary with a pinch of sea salt.
  6. Place rice noodles in serving bowls, top with soup, garnish with cilantro and lime wedges.


Recipe Created By | Pepper Weinglass