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Melec Recipes

Spicy Coconut, Chicken & Mushroom Soup

4 servings

servings

30 minutes

total time

Ingredients

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

Directions

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

Serving Size

-

Calories

224 kcal

Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

-

Cholesterol

58 mg

Sodium

463 mg

Total Carbohydrate

15 g

Dietary Fiber

-

Total Sugars

-

Protein

23 g

4 servings

servings

30 minutes

total time
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