This Thai chicken soup with mushrooms and coconut milk recipe is a great and tasty way to make use of leftover chicken pieces. There is often lots of meat left on raw chicken breasts after the skin has
been removed and the fillets have been cut off. We usually use 3 chicken breasts for our recipes and freeze the carcusses with the remaining meat till we have amazed 6 to 8 of them. Together they form the perfect foundation for hearty soups and chicken sauces and the amount of meat that they still produce is quite astounding.
If you want to make this Thai soup with fresh ingredients only, than replace the leftover chicken with 3 chicken breasts.
Preparation time: 20 minutes
Cooking time: 90 minutes
Resting time: 10 minutes
Total time needed: 120 minutes
Grade of Difficulty: standard
Serve Thai chicken soup hot with buttered slices of fresh bread.
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