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Thai Chicken Soup

Prep time 26 mins
Cook time 25 mins
Yield 6 servings (serving size: 1 1/2 cups)
Sweet coconut milk, spicy curry paste, and tart lime juice flavor this chicken soup. If you like a little less spice, decrease the amount of curry paste to 1 teaspoon.

Ingredients

  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons red curry paste (such as Thai Kitchen)
  • 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
  • 2 1/2 cups water
  • 1 (13.5-ounce) can light coconut milk
  • 1/2 cup fresh lime juice (about 6 limes)
  • 3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 cup chopped green onions (about 5 onions)
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh cilantro
  • Lime wedges

Nutrition Information

  • calories 142
  • caloriesfromfat 34 %
  • fat 5.4 g
  • satfat 3.2 g
  • protein 17.5 g
  • carbohydrate 7.8 g
  • fiber 1 g
  • cholesterol 33 mg
  • iron 0.9 mg
  • sodium 622 mg
  • calcium 22 mg

How to Make It

  1. Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.

  2. Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.

Oxmoor House Healthy Eating Collection