Thai Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon vegetable oil3 stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise3 large shallots , chopped8 sprigs fresh cilantro leaves , chopped coarse3 tablespoons fish sauce4 cups low-sodium chicken broth2 (14-ounce) cans lite coconut milk , well-shaken1 tablespoon sugar1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices1 pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)3 tablespoons fresh lime juice from 2 to 3 limes2 teaspoons red curry paste (Thai)
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3.
3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
Optional garnish:
1/2 cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
3.
3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
Optional garnish:
1/2 cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges
Number of Servings: 4
Recipe submitted by SparkPeople user FOODIEWIFE.
Nutritional Info Amount Per Serving
- Calories: 425.7
- Total Fat: 25.7 g
- Cholesterol: 65.7 mg
- Sodium: 1,960.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.1 g
- Protein: 33.7 g
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