Spicy Thai Coconut Chicken Soup

Spicy Thai Coconut Chicken Soup Recipe
Photo: Sang An; Styling: Philippa Brathwaite
Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Yield:

Serves 4 (serving size: about 1 1/3 cups)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 32 Minutes

Nutritional Information

Calories 224
Fat 9 g
Satfat 4.5 g
Monofat 2.4 g
Polyfat 1.3 g
Protein 22.7 g
Carbohydrate 15 g
Fiber 1.1 g
Cholesterol 58 mg
Iron 1.1 mg
Sodium 463 mg
Calcium 35 mg

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)
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

Preparation

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. 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.

David Bonom,

Cooking Light

January 2012
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