Spicy Thai Coconut Chicken Soup
chicken, chicken breast, milk, mushrooms, onion, lime juice, fish sauce, sugar, garlic, sambal, canola oil, ginger, cilantro
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 for Spicy Thai Coconut Chicken Soup Recipe
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.
Read the full directions on MyRecipes.com
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Servings
Serves 4 (serving size: about 1 1/3 cups)
Tags
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