Thai Coconut Soup

Spicy, fresh, warm and delicious soup for any day of the year. Easy to make and very flavorful
Dish Type: soups & stews Lifestyle: nut free


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.