spicy coconut chicken and mushroom soup
Quick & Easy
Spicy Coconut Chicken & Mushroom Soup
Coconut milk tames the heat and combines deliciously with shredded chicken breast in this spicy Thai-inspired coconut chicken soup.
Ingredients:
- 2 teaspoons neutral oil, such as canola or avocado
- 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 reduced-sodium chicken broth
- 1 ¼ 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
Directions:
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and 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.
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