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    You are at:Home»Dairy-Free Recipes»Thai Coconut Winter Soup

    Thai Coconut Winter Soup

    0
    By Alisa Fleming on January 29, 2014 Dairy-Free Recipes, Soup

    This recipe for winter soup is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Fiona Verdon. For the soup base, she uses Culinary Coconut Milk from So Delicious.

    Thai Winter Soup

    So Delicious Dairy Free 3 Course Recipe Contest BadgeFiona says, “This is the perfect soup for these cold winter days. It hits the spot every time! I love the depth of the flavors, it really tantalizes my taste buds. Also this Thai winter soup has the huge added bonus of being one of the few things most people can still enjoy while they’re sick, with extra healing benefits as well! One of my favorite ethnic dishes for certain!”

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Thai Coconut Winter Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and tree nut-free. It’s optionally soy-free, with the use of fish sauce.

    Thai Winter Soup
     
    Print
    Prep time
    5 mins
    Cook time
    15 mins
    Total time
    20 mins
     
    Author: Fiona Verdon
    Serves: 2 to 3 servings
    Ingredients
    • 3 cups chicken stock
    • 3 fresh torn kaffir lime leaves
    • 2 small Thai chiles, chopped
    • 1 clove garlic, minced
    • 1 piece fresh ginger
    • 1 stalk lemongrass
    • 1 cup diced white meat cooked chicken
    • 1 cup So Delicious Dairy Free Culinary Coconut Milk
    • Handful of mushrooms
    • 2 tablespoons Thai fish sauce or soy sauce
    • 2 tablespoons lemon juice with agave
    • Juice of 4 limes
    • Salt and pepper
    • fresh cilantro leaves
    Instructions
    1. Boil the stock then add the lime leaves, chiles, garlic, ginger and lemongrass.
    2. Lower the heat, cover and simmer for about 10 minutes.
    3. Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, lemon and lime juice. Simmer. Sprinkle with salt and pepper.
    4. Pour into bowls and sprinkle with cilantro. Enjoy!
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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