spicy thai coconut soup

 https://www.myrecipes.com/recipe/spicy-thai-coconut-chicken-soup

Ingredients

Ingredient Checklist

• 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 fat-free, lower-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 
  

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Directions

Instructions Checklist

• Step 1

  Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through 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 Facts

Per Serving:

 

224 calories; fat 9g; saturated fat 4.5g; mono fat 2.4g; poly fat 1.3g; protein 22.7g; carbohydrates 15g; fiber 1.1g; cholesterol 58mg; iron 1.1mg; sodium 463mg; calcium 35mg.