While perusing the latest issue of Cooking Light magazine, I came upon a section entitled “International Soups.” I’m a soup-lover from way back, and when I saw the recipe for Spicy Thai Coconut Chicken Soup, I knew I had to make it. And am I ever glad I did!
Everything about this soup is great. It is totally restaurant-quality in minutes and it is definitely going into the repertoire. There’s nothing to change, nothing to add.
It was 20 minutes start-to-finish, because I had boiled a chicken yesterday and already had fresh stock and shredded chicken in the ‘fridge. It was just what I needed on this rather chilly day.
Spicy Thai Coconut Chicken Soup
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
Preparation
1. 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.
Seriously good.