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Spicy Thai Coconut Chicken Soup

  • 4servings
  • 224calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 1 cup sliced mushrooms

  3. 1/2 cup chopped red bell pepper

  4. 4 teaspoons minced peeled fresh ginger

  5. 4 garlic cloves, minced

  6. 1 (3-inch) stalk lemongrass, halved lengthwise

  7. 2 teaspoons sambal oelek (ground fresh chile paste)

  8. 3 cups Chicken Stock or fat-free, lower-sodium chicken broth

  9. 1 1/4 cups light coconut milk

  10. 4 teaspoons fish sauce

  11. 1 tablespoon sugar

  12. 2 cups shredded cooked chicken breast (about 8 ounces)

  13. 1/2 cup green onion strips

  14. 3 tablespoons chopped fresh cilantro

  15. 2 tablespoons fresh lime juice

Instructions Jump to Ingredients ↑

  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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