Spicy Coconut, Chicken & Mushroom Soup

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

2 teaspoons canola oil

1 cup sliced mushrooms

½ cup chopped red bell pepper

4 teaspoons minced peeled fresh ginger

4 garlic cloves, minced

1 (3-inch) stalk lemongrass, halved lengthwise

2 teaspoons sambal oelek (ground fresh chile paste)

3 cups Chicken stock or reduced-sodium chicken broth

1 ¼ cups light coconut milk

4 teaspoons fish sauce

1 tablespoon sugar

2 cups shredded cooked chicken breast (about 8 ounces)

½ cup green onion strips

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Instructions

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and 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.

Nutrition

• Calories: 224 kcal
• Lipides Totaux: 9 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 3 g
• Cholestérol: 58 mg
• Sodium: 463 mg
• Glucides Totaux: 15 g
• Protéines: 23 g