THAI COCONUT CHICKEN SOUP
With a spicy and smooth profile thanks to McCormick® ground ginger, cilantro leaves and crushed red pepper, this soup’s creamy coconut milk and broth base is perfect for a night in. Serve the Thai-inspired soup with lime wedges for a cool, zesty splash of citrus.
Recipe - The Fairway Market Corporate
THAI COCONUT CHICKEN SOUP
Prep Time10 Minutes
Servings6
Cook Time17 Minutes
Calories231
Ingredients
2 tsp vegetable oil
1 lb boneless skinless chicken breasts, cut into chunks
1 package (8 ounces) sliced mushrooms
1 tsp McCormick® Ground Ginger
1 tsp McCormick® Cilantro Leaves
1/4 tsp McCormick® Crushed Red Pepper
1 can (14 ounces) coconut milk
2 cups chicken broth
2 tbs lime juice
2 tsp fish sauce
Directions
1. Heat oil in large saucepan on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Add mushrooms; cook and stir 2 minutes longer.
2. Stir in spices, coconut milk and broth. Cook 5 to 10 minutes or until chicken is cooked through and soup is heated through. Stir in lime juice and fish sauce. Serve soup with lime wedges, if desired.
Nutritional Information
- 15 g Total Fat
- 49 mg Cholesterol
- 507 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 20 g Protein
10 minutes
Prep Time
17 minutes
Cook Time
6
Servings
231
Calories
Shop Ingredients
Makes 6 servings
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$5.19$0.11/fl oz
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts
$13.00 avg/ea$6.99/lb
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
$4.89$0.61/oz
McCormick Ground Ginger, 0.7 oz
$5.99$8.56/oz
Bitchin' Sauce Cilantro
$8.99$1.12/oz
Not Available
Goya Coconut Milk, 13.5 oz
$2.99$0.22/fl oz
Pacific Foods Low Sodium Organic Free Range Chicken Broth, 32 oz Carton
$4.99$0.16/fl oz
Santa Cruz Lime Juice, 16 oz
$5.99$0.37/oz
Thai Kitchen Gluten Free Premium Fish Sauce, 6.76 fl oz
$6.99$1.03/fl oz
Nutritional Information
- 15 g Total Fat
- 49 mg Cholesterol
- 507 mg Sodium
- 4 g Carbohydrates
- 1 g Fiber
- 20 g Protein
Directions
1. Heat oil in large saucepan on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Add mushrooms; cook and stir 2 minutes longer.
2. Stir in spices, coconut milk and broth. Cook 5 to 10 minutes or until chicken is cooked through and soup is heated through. Stir in lime juice and fish sauce. Serve soup with lime wedges, if desired.