My Thai Soup

Total Time
30 min
14 min
16 min
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.


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


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


¼ cup(s), fresh, chopped


  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.