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 - Gourmet Garage 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
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
Bell & Evans Thin Sliced, Boneless, Skinless Chicken Breasts
$12.99$12.99/lb
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
$4.99$0.62/oz
Morton & Bassett Ground Ginger , 2.5 oz
$10.99$4.40/oz
Cal-Organic Farms Organic Cilantro
$2.99
Not Available
CocoGoods Co Organic Coconut Milk, 13.5 fl oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
$6.99$0.22/fl oz
Sicilia Original Lime Juice, 7 fl oz
$2.29$0.33/fl oz
ACME Smoked Fish Herring in Cream Sauce, 12 oz
$7.99$0.67/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.