Thai Coconut Soup
This aromatic and healthy soup is so good on a chilly evening. It only takes a few minutes to whip up, making it a great go-to for weeknights.
PREP TIME
10 minutes
COOK TIME
10 minutes
Ingredients
1 can (14 oz.) light coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1/2 thinly sliced red onion
1 cup baby spinach
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1/2 thinly sliced red onion
1 cup baby spinach
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Directions
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, onions, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass and add spinach. Remove from heat and garnish servings with basil and cilantro.
Looking for inspiration? Try these recipes:
Loaded Pesto Flatbread Pizzas
Beet Risotto
Apple Sausage Breakfast Bake
