Spicy Thai Coconut Chicken Soup

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 3 tbsp Cilantro, fresh
  • 4 tsp Garlic cloves
  • 4 tsp Ginger, fresh
  • 1/2 cup Green onion strips
  • 1 1 teaspoons (3-inch stalk Lemongrass
  • 1 cup Mushrooms
  • 1/2 cup Red bell pepper

• Canned Goods

  • 3 cups Chicken stock, fat-free
  • 1 1/4 cups Coconut milk, light

• Condiments

  • 4 tsp Fish sauce
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tsp Canola oil

• Other

  • 2 teaspoons sambal oelek (ground fresh chile paste

Found on myrecipes.com

Description

Directions

• 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.