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My Thai Soup

4
Points®
Total Time
30 min
Prep
14 min
Cook
16 min
Serves
4
Difficulty
Easy
Coconut milk, cilantro, ginger, chiles, and lemongrass are all staples in Thai cuisine. If you've never cooked with lemongrass before, it's a fragrant lemony herb with long thin leaves and a bulbous base. Chopping up a stalk lends a wonderful flavor to this extremely satisfying soup, which also features hearty cremini mushrooms, sweet red peppers, and plenty of lime.

Ingredients

Canola oil

2 tsp

Uncooked boneless skinless chicken breast

5 oz, cut into thin strips

Cremini mushroom

1 cup(s), sliced, fresh, sliced

Red bell pepper

1 medium, seeded and finely diced

Fresh ginger

1 Tbsp, fresh, peeled and minced

Lemongrass

1 Tbsp, fresh, finely chopped, or 1 teaspoon dried

Sun-dried hot chile pepper

1 item(s), small, seeded and minced (wear gloves to prevent irritation)

Reduced sodium chicken broth

2 cup(s)

Canned unsweetened light coconut milk

14 fl oz

Lime zest

2 tsp, grated

Fresh lime juice

2 tsp

Cilantro

¼ cup(s), fresh, chopped

Instructions

  1. Heat the oil in a medium nonstick saucepan over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 4 minutes. Transfer the chicken to a plate; set aside.
  2. Add the mushrooms and bell pepper to the pan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the ginger, lemongrass, and chile pepper; cook, stirring constantly, until fragrant, about 1 minute.
  3. Return the chicken to the pan. Add the broth, coconut milk, lime zest, and lime juice; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 5 minutes. Stir in the cilantro and serve at once. Yields generous 1 cup per serving.

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