Spicy Thai Coconut Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. Ingredients:
2 teaspoons canola oil |
1 cup sliced mushrooms |
1/2 cup chopped red bell pepper |
4 teaspoons minced peeled fresh ginger |
4 garlic cloves, minced |
1 (3-inch) stalk lemongrass, halved lengthwise |
2 teaspoons sambal oelek (ground fresh chile paste) |
3 cups chicken stock or fat-free, lower-sodium chicken broth |
1 1/4 cups light coconut milk |
4 teaspoons fish sauce |
1 tablespoon sugar |
2 cups shredded cooked chicken breast (about 8 ounces) |
1/2 cup green onion strips |
3 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
Directions:
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
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