One Pot Wonder! Spicy Thai Coconut Chicken Soup

Yes it’s blazing hot outside and I know you may be thinking, “This is no time for soup” especially a hot and spicy soup. But I love this dish and could eat it any time of the year.  It is super simple to make  (only takes about 15 minutes) and is one of those one-pot wonders that when flavors combine BOOM!  It’s ready to eat and dynamite in taste, and besides, who wants to be in the kitchen cooking when it’s 105 degrees outside?! 

With the friendly combination of coconut milk, red chili paste, lemon grass, ginger, and fish sauce (a Thai staple ingredient)  you will be amazed at how delicious this meal will be on any evening.  This light dinner pairs perfect with a refreshing glass of reisling or pinot grigio. The strong hint of lime and cilantro work very well.  Please enjoy this recipe and try to stay cool, but you needn’t be afraid to add in a little kick. 😉

 

Spicy Thai Coconut Chicken Soup

The Thai’s are among the world’s great soup-makers. It’s hot over there, and their soup is just as piping hot and often incredibly spicy. Coconut milk tames the heat and combines deliciously with chicken.

  • 2 tsp canola oil
  • 1 cup sliced mushrooms
  • ½ cup chopped red bell pepper
  • 4 tsp minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 stalk lemongrass, halved lengthwise  ( timesaver tip: substitute with lemongrass paste found in herb section of your local grocery store)
  • 2 tsp sambal oelek (fresh chili paste)
  • 3 cups Chicken Stock (fat free or lower sodium)
  • 1 ¼ cup light coconut milk
  • 4 tsp fish sauce
  • 1 TBSP sugar
  • 2 cups shredded cooked chicken breast  (Roast a whole chicken in the oven until internal temperature reaches 165 degrees,  around 45 minutes to 1 hour,  let cool and pull off the bone, for a time saver, purchase a rotisserie chicken at your local Whole Food’s Market)
  • ½ cup green onion strips
  • 3 TBSP chopped fresh cilantro
  • 2 TBSP fresh lime juice
  • Half of Leek, cut in fine julienne strips

Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chili paste, cook one 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 if using the fresh. Top with onions, leeks, cilantro, and lime juice.

 

Serves 4 Calories 224 Fat 9g Protein 22.7g Carb 15g  Recipe courtesy:  Cooking Light Magazine…with a few tweaks. 😉

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