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Spicy Thai Coconut Soup Recipe

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This recipe for Spicy Thai Coconut Soup is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons canola oil $
1 cup sliced mushrooms
1/2 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
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar $
2 cups shredded cooked chicken breast (about 8 ounces) $
1/2 cup green onion strips $
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Directions:
Directions:
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
32 minutes

 

 

 

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