Recipe

Kid’s kokonut kitchen soup

50 min • 4 to 6 servings •

angela

Shrimp and vegetable curry with rice, garnished with cilantro and lime wedges, served in a white bowl on a kitchen counter.

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.

Recommendations

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.

chicken coconut milk fish sauce kids shrimp soup Thai

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