Spicy Thai Coconut Chicken Soup

Spicy Thai Coconut Chicken Soup


YIELD: Serves 4 (serving size: about 1 1/3 cups)
HANDS-ON:25 Minutes
TOTAL:32 Minutes
COURSE: Main Dishes, Soups/Stews
Ingredients

2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation

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.

Nutritional Information
Amount per serving
Calories: 224
Fat: 9g
Saturated fat: 4.5g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 1.3g
Protein: 22.7g
Carbohydrate: 15g
Fiber: 1.1g
Cholesterol: 58mg
Iron: 1.1mg
Sodium: 463mg
Calcium: 35mg