Skinny Thai Chicken Soup

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1 tbsp Ginger, fresh
  • 1 stalk Lemongrass
  • 3 Limes
  • 1/2 Red onion
  • 1 cup Shiitake mushrooms

• Canned Goods

  • 3 cups Chicken broth
  • 1 can Coconut milk, light
  • 1 tsp Red curry paste

• Condiments

  • 1/4 cup Fish sauce

• Baking & Spices

  • 1/2 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Liquids

  • 2 cups Water

Found on forkknifeandlove.com

Description

Ingredients

• 1 tablespoon of canola oil
• 2 large chicken breasts, thinly sliced into strips (8 ounces)
• ½ teaspoon of pepper
• ½ red onion thinly sliced
• 1 tablespoon of fresh ginger chopped
• 1 stalk of finely minced lemongrass
• 1 cup of shiitake mushrooms
• 1 teaspoon red curry paste
• 3 cups of chicken broth
• 2 cups of water
• 1 can of light coconut milk
• ¼ cup of fish sauce
• 3 limes, juiced and ½ lime slices
• ½ cup fresh chopped cilantro and more for garnish.

Directions

• Add the canola oil and then the sliced chicken to a dutch oven.
• Sauté the chicken for 2 minutes, but do not fully cook.
• Once the chicken is slightly cooked, add the sliced red onion continuing to sauté.
• Add the minced ginger, lemongrass, and shiitake mushrooms.
• Cook for 5 minutes until the shiitake mushrooms become browned and give off some liquid.
• Once the red onions are transparent and slightly softened, add the red curry paste. Stirring until evenly dispersed.
• Add the fish sauce, light coconut milk, chicken broth, lime juice, and water.
• Bring the soup to a boil and add the cilantro. Salt to taste.
• Cook for 10 minutes until slightly thickened.
• Garnish with fresh lime slices and cilantro.