Thai Coconut Chicken Soup
Thai chicken soup: whip up this creamy coconut broth with sambal oelek in 30 minutes. Tender chicken, ginger, garlic, and bright veggies. A quick and flavorful meal!
Ingredients
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 4 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 3 cups low sodium chicken stock
- 1 1/4 cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon granulated sugar
Instructions
- Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally.
- Add sambal oelek and cook for another minute.
- Add chicken stock, coconut milk, fish sauce, and sugar. Bring to a boil; reduce heat to low and simmer for 10 minutes.
- Add chicken to pot and cook 1 minute, or until heated through. Pour soup into bowls and garnish with green onion and cilantro.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.