My Thai Soup
Uncooked boneless skinless chicken breast(s)
5 oz, cut into thin strips
1 cup(s), fresh, sliced
Sweet red pepper(s)
1 medium, seeded and finely diced
1 Tbsp, fresh, peeled and minced
1 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 broth
Light unsweetened coconut milk
14 fl oz
2 tsp, grated
Fresh lime juice
¼ 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.