Spicy Thai Coconut Chicken Soup
Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.
Yield: Serves 4 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:32 Minutes
Ingredients
2 teaspoons canola oil
Photo by: Photo: Sang An; Styling: Philippa Brathwaite |
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
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
Cooking Light JANUARY 2012
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