Thai Coconut Soup
2 teaspoons coconut oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
1 Tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken
1/2 cup green onion chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
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.
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