Ingredients:
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- ½ 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)
- 3 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1¼ cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon sugar
- 2 cups shredded cooked chicken breast (about 8 ounces)
- ½ cup green onion strips
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
Preparation:
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, red bell pepper, ginger, garlic, and lemongrass; cook for 3 minutes, stirring occasionally. Incorporate sambal oelek; cook for 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add shredded chicken; cook for 1 minute or until thoroughly heated. Discard lemongrass. Garnish with green onions, cilantro, and a splash of lime juice for a refreshing finish.
This Spicy Thai Coconut Chicken Soup is a perfect blend of creamy, spicy, and tangy flavors, making it an ideal comfort food for any season. Packed with aromatic herbs and spices, it’s not only delicious but also healthy and easy to prepare. Serve it hot and enjoy the explosion of Thai flavors in every spoonful!
