My Thai Soup
- Total Time
Coconut milk, cilantro, ginger, chiles, and lemongrass are all staples in Thai cuisine and they add wonderful flavor to this exotic and satisfying soup.
canola oil2 tsp
uncooked boneless skinless chicken breast(s)5 oz, cut into thin strips
cremini mushroom(s)1 cup(s), fresh, sliced
sweet red pepper(s)1 medium, seeded and finely diced
ginger root1 Tbsp, fresh, peeled and minced
lemon grass1 Tbsp, fresh, finely chopped, or 1 teaspoon dried
sun-dried hot chile pepper(s)1 item(s), small, seeded and minced (wear gloves to prevent irritation)
reduced-sodium chicken broth2 cup(s)
light unsweetened coconut milk14 fl oz
lime zest2 tsp, grated
fresh lime juice2 tsp
cilantro¼ cup(s), fresh, chopped
- 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.
- 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.
- 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.