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Toddler Treat: Coconut Chicken Soup
by Cheryl Tallman
Soups take the chill off winter and tastes oh-so good when you have the sniffles. This recipe for chicken soup has full Thai flavor and is sure to be a hit with the whole family, even the pickiest toddler. If you have a baby in your household, scoop out a little soup and purée it in the blender. It will be a nice consistency for the baby.
2 Tbsp. Olive oil
1/2 - 1 tsp. Thai red curry paste
5 cups chicken stock
1 can (13oz) coconut milk
6 thin slices of fresh ginger
3 Tbsp. lime juice
2 Tbsp. fish sauce
¾ lb boneless chicken breast
9-10 oz. baby spinach, sliced into thin shreds
4 ounces shitake or button mushrooms, thinly sliced
1 Tbsp. cilantro, chopped
Slice chicken breast into very thin strips and set aside. In a large soup pot over medium heat, warm the oil. Add the red curry paste and cook, stirring, for 1 minute. Add chicken stock, coconut milk, ginger, lime juice, fish sauce and chicken breast. Bring to a simmer, reduce heat and simmer for 5-7 minutes. Add spinach and mushrooms and simmer another 5 minutes. Add cilantro just before serving. Remove and discard the ginger slices before serving.
See A Family Introduction to Thai Food for more information and recipes!
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About the Author
Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.