Spicy Thai Coconut Chicken Soup

Name: Spicy Thai Coconut Chicken Soup Recipe
Yield: 4
Ingredients: Canola Oil 2 tsp; Mushrooms fresh 1 cup sliced; Bell Pepper Red Raw .5 cup chopped; Ginger Root 4 tsp; Garlic 4 cloves minced; Lemongrass 3 inch piece sliced; Roasted Red Chili Paste or sambal oelek 2 tsp; 1 cube chicken bouillon 3 servings; A taste of thai lite coconut milk 1.25 cup (1 14oz can); fish sauce 4 tsp; Sugar granulated regular 1 Tbsp; Baked Chicken Breast (no Skin - Plain) shredded 1 lb; Green Onions raw .5 cup chopped; Cilantro raw 3 tbsp chopped; Lime Juice 2 Tbsp

Number of Servings: 4

Ingredients

Canola Oil, 2 tsp Mushrooms, fresh, 1 cup, slicedBell Pepper, Red, Raw, .5 cup choppedGinger Root, 4 tsp Garlic, 4 cloves mincedLemongrass, 3 inch piece slicedRoasted Red Chili Paste or sambal oelek 2 tsp1 cube chicken bouillon, 3 servingsA taste of thai lite coconut milk, 1.25 cup (1 14oz can)fish sauce, 4 tspSugar granulated, regular, 1 TbspBaked Chicken Breast (no Skin - Plain) shredded, 1 lbGreen Onions, raw, .5 cup, choppedCilantro, raw, 3 tbsp choppedLime Juice, 2 Tbsp

Directions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Serving Size: 4, 1 ⅓ cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JOY1918.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 271.7
Total Fat: 10.7 g
Cholesterol: 74.2 mg
Sodium: 726.8 mg
Total Carbs: 13.9 g
Dietary Fiber: 1.1 g
Protein: 29.5 g

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