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Thai Coconut Soup

Recipes »  Soups, Stews and Chili  »  Meat and Poultry

Spicy!

Yield: 4 Servings Ready in 32 minutes

Cuisine: AsianMain Ingredient: Chicken

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Servings          
Original recipe makes 4 Servings
2 teaspoonCanola Oil
1 cupMushroom; sliced
1/4 cupRed bell pepper; chopped
4 teaspoonFresh Ginger; peeled, mined
4 clovesGarlic; minced
1 stalkLemon Grass; 3-inch peice, cut in half
2 teaspoonGround Chili Paste; sambal oelek
3 cupsChicken Stock
1 1/4 cupsLight coconut milk
4 teaspoonFish Sauce
1 tablespoonSugar
2 cupsChicken; cooked, cubed or shredded
1/2 cupGreen onion; sliced
3 tablespoonFresh basil; chopped
2 tablespoonFresh lime juice

Thai Coconut Soup Preparation

Heat a Dutch oven over medium. Add oil and coat pan. Add mushrooms and next 4 ingredients (through lemon grass); cook 3 minutes stirring occasionally. Add chile paste; cook 1 minute. Add stock, coconut milk, fish sauce, and sugar; simmer. Reduce to low; simmer 10 minutes. Add chicken. heat 1 minute. Discard lemon grass, top with onions, cilantro and lime juice

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Calories Per Serving: 725
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Tags

  1. Appetizers
  2. Brunch
  3. Main Dish
  4. Soup
  5. Quick

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