Spicy Thai Coconut Chicken Soup
User Reviews
4.8
8 reviews
Excellent
Spicy Thai Coconut Chicken Soup
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This soup is awesome!
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Ingredients
- 2 teaspoons canola oil
- 1 cup mushroom sliced
- 1/2 cup red bell pepper chopped
- 4 teaspoons ginger minced, peeled, fresh
- 3 garlic cloves, minced
- 2 teaspoons sambal oelek ground fresh chile paste
- 3 cups chicken stock low sodium
- 1 1/4 cups coconut milk light
- 4 teaspoons fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoons lime juice
- 2 cups chicken breast shredded, cooked, about 8 ounces
- 2 green onion sliced
- 3 tablespoons cilantro chopped, fresh
Instructions
- Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally. Add chile paste and cook for another minute.
- Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Bring to a boil; reduce heat to low and simmer for 10 minutes. Add chicken to pot and cook 1 minute, or until heated through. Pour soup into bowls and garnish with green onion and cilantro.
Notes
- From Cooking Light January/February 2012
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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