Melec Recipes
Spicy Coconut, Chicken & Mushroom Soup
4 servings
servings30 minutes
total timeIngredients
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
servings30 minutes
total time