• 5dd82d421ff7afa3fa828577809ce01e

Spicy Thai Chicken Coconut Soup

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Prep
Cook
Serves 4people
Ingredients
2
tsp olive oil
1
cup sliced mushrooms
1/2
cup chopped red bell pepper
4
tsp minced peeled fresh ginger
4
garlic cloves, minced
1
(3-inch) stalk lemongrass, halved lengthwise
2
tsp 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
tsp fish sauce
1
tbsp sugar
2
cup shredded cooked chicken breast (about 8 ounces)
1/2
cup green onion strips
3
tbsp chopped fresh cilantro
2
tbsp fresh lime juice
Directions
1.
Heat a Dutch oven or pot over medium heat.
2.
Add oil to pan; swirl to coat.
3.
Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.
4.
Add chile paste; cook 1 minute.
5.
Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.
6.
Reduce heat to low; simmer for 10 minutes.
7.
Add chicken to pan; cook 1 minute or until thoroughly heated.
8.
Discard lemongrass.
9.
Top with onions, cilantro, and juice.

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