Spicy Thai Coconut Chicken Soup


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

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
  1. 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