Spicy Thai Coconut Chicken Soup

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Spicy Thai Coconut Chicken Soup

Ingredients
  1. 2 teaspoons canola oil 
  2. 1 cup sliced mushrooms 
  3. 1/2 cup chopped red bell pepper 
  4. 4 teaspoons minced peeled fresh ginger 
  5. 4 garlic cloves, minced 
  6. 1 (3-inch) stalk lemongrass, halved lengthwise 
  7. 2 teaspoons sambal oelek (ground fresh chile paste) 
  8. 3 cups Chicken Stock or fat-free, lower-sodium chicken broth 
  9. 1 1/4 cups light coconut milk
  10. 4 teaspoons fish sauce 
  11. 1 tablespoon sugar 
  12. 2 cups shredded cooked chicken breast (about 8 ounces) 
  13. 1/2 cup green onion strips 
  14. 3 tablespoons chopped fresh cilantro 
  15. 2 tablespoons fresh lime juice

How to Make It
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.