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 skinless boneless 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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