spicy thai coconut chicken soup
(2 ratings)
Spicy good!
(2 ratings)
yield
4 serving(s)
prep time
25 Min
cook time
35 Min
method
Stir-Fry
Ingredients For spicy thai coconut chicken soup
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2 tspcanola oil
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1 csliced mushrooms
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1/2 cchopped red bell pepper
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4 tspminced peeled fresh ginger
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4 cloveminced garlic
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1-3inch stalk lemongrass, halved linkthwise
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2 tspground fresh chili paste
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3 cchicken broth, low salt
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1 1/4 clight coconut milk
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4 tspfish sauce
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1 Tbspsugar
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2 cshreded cooked chicken
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1/2 cgreen onion strips
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3 Tbspfresh chopped cilantro
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2 Tbspfresh lemon juice
How To Make spicy thai coconut chicken soup
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1Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lelmongrass); cook 3 minutes, stirring occasionally. Add chili 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 lemon juice.
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