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Thai Chicken Soup With Coconut and Lime

Photo: Romulo Yanes

Prep time 20 mins
Cook time 25 mins
Yield

Serves: 4

Ingredients

  • 1 tablespoon canola oil
  • 2 lemongrass stalks, tough parts discarded, bottom bulb finely chopped
  • 1 large shallot, thinly sliced
  • 4 quarter-size slices fresh ginger, peeled and sliced
  • 2 1/2 cups low-sodium chicken broth
  • 4 teaspoons Asian fish sauce
  • 2 teaspoons packed brown sugar
  • 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
  • 1/2 small red bell pepper, seeded and thinly sliced, slices halved on diagonal
  • 12 ounces boneless, skinless chicken breasts, cut crosswise into thin strips
  • 1 13.5-oz. can coconut milk
  • 3 tablespoons fresh lime juice
  • 1/3 cup roughly torn cilantro
  • 2 scallions, thinly sliced (about 1/4 cup)
  • Thai chilies, thinly sliced, optional
  • Lime wedges, for serving

Nutrition Information

  • calories 380
  • fat 27 g
  • satfat 19 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 54 mg
  • iron 4 mg
  • sodium 634 mg
  • calcium 45 mg

How to Make It

  1. Warm a large saucepan over medium heat. Add oil; swirl to coat. Add lemongrass, shallot and ginger; cook, stirring, until fragrant and beginning to soften, about 2 minutes. Add broth, fish sauce and sugar; bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Strain, pressing on solids; discard solids.

  2. Return soup to pan; bring back to a simmer over medium-low heat. Stir in mushrooms and bell pepper; cook for 2 minutes. Stir in chicken; cook until just opaque, about 2 minutes longer. Stir in coconut milk and lime juice; cook, stirring occasionally, until warmed through. Ladle into serving bowls and top with cilantro, scallions and chilies, if desired. Serve with lime wedges.