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
Intructions
- 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
