Thai Chicken Soup

recipe
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.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 26 Minutes
Cook: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

Oxmoor House Healthy Eating Collection

October 2006
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