Spicy Thai Chicken Soup
Light, lean and chunky Thai soup with a little heat for good measure.
Prep Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 2 tsp canola oil
- 1 cup sliced mushrooms
- 1/2 cup red bell pepper chopped
- 4 tsp fresh ginger peeled and minced
- 4 garlic cloves minced d
- 1 stalk lemongrass halved lengthwise
- 2 tsp sambal oelek ground fresh chile paste
- 3 cup Chicken Stock or fat-free, lower-sodium chicken broth
- 1 1/4 cups light coconut milk
- 4 tsp fish sauce
- 1 tbsp sugar
- 2 cups shredded cooked chicken breast
- 1/2 cup green onion strips
- 3 tbsp fresh cilantro chopped
- 2 tbsp fresh lime juice
Instructions
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Heat a Dutch oven over medium heat. Add oil to pan and swirl it around to coat the surface. Add mushrooms and the next 4 ingredients (through lemongrass) and cook the whole thing for 3 minutes, stirring occasionally.
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Add chile paste to the pan and cook for 1 minute. Add in Chicken Stock, coconut milk, fish sauce, and sugar, then bring it to a simmer. Reduce the heat to low and let it simmer for 10 minutes.
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Finally, add the chicken to the pan. Continue cooking for 1 minute or until it's thoroughly heated. Ditch the lemongrass, then top with onions, cilantro, and juice.
