Many moons ago, my husband and I ate at the same Thai restaurant week after week. I was inspired to create an easy Thai dish my kids could help me with, and one they like to eat.
Ready
- 1 can chicken broth
- 1 can coconut milk
- ½ can water
- 1 can straw mushrooms, drained (asian market)
- 2 carrots, sliced
- 2 zucchini, sliced
- 2 Tbsp fish sauce (asian market)
- 3 slices of ginger
- Juice of 2 limes
- 3 boneless chicken breasts or 6 boneless thighs
- 1 cup raw shrimp (okay if frozen/thawed, size U21-25)
- 3 green onions, sliced
- ¼ cup cilantro, roughly chopped
- Pot of cooked white rice
Set
- Soup pot with lid
- Rice cooker
- Chopping boards
- Chef’s knife
Go
- Pierce cans of chicken broth and coconut milk.
- Have kids pour into pot, add water, straw mushrooms, ginger and fish sauce.
- Place pot on stove and bring to simmer.
- While waiting for base to heat, have the kids chop the carrots and zucchini, green onion and cilantro. Adult to chop the chicken into bite size pieces.
- Add carrots to pot, simmer until cooked.
- Add chicken and zucchini and simmer until cooked through.
- Add shrimp, stir until cooked through.
- Remove from heat.
- Stir in lime juice.
- Taste, add more fish sauce or lime juice to taste.
- Sprinkle with green onions and cilantro.
- Place a big scoop of white rice in a bowl and scoop soup next to it.
- Garnish with lime wedges.
What you should know
Safety first! Please be sure your child can handle cutting if you include him—I use a butter knife and let him chop as he pleases.
Use a separate board for chicken!
If any of the green stuff cooks too long, it’ll lose brightness (appeal) before you eat it.
Other vegetables you have could be added, too.