Spicy Thai Coconut Chicken Soup

Name: Spicy Thai Coconut Chicken Soup
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 teaspoons canola oil; 227 grams cups shredded cooked chicken breast (about; 4 teaspoons fish sauce; 3 Tbsps chopped fresh cilantro; 4 teaspoons minced peeled fresh ginger; 4 garlic cloves, minced; 118 milliliters green onion strips; 3 inches lemongrass, halved lengthwise; 296 milliliters light coconut milk; 2 Tbsps fresh lime juice; 710 milliliters Chicken Stock or fat-free, lower-sodium chicken broth; 237 milliliters sliced mushrooms; 118 milliliters chopped red bell pepper; 1 Tbsp sugar; 2 teaspoons sambal oelek (ground fresh chile paste)

You can never have too many main course recipes, so give Spicy Thai Coconut Chicken Soup This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 32 minutes.

Instructions

Heat a Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.

Ingredients you will need

Lemon Grass

Mushrooms

Add chile paste; cook 1 minute.

Ingredients you will need

Chili Paste

Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes.

Ingredients you will need

Chicken Stock

Coconut Milk

Fish Sauce

Sugar

Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Ingredients you will need

Lemon Grass

Cilantro

Whole Chicken

Onion

Juice

Equipment you will use

Frying Pan

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

2teaspoons

canola oil 227grams

cups shredded cooked chicken breast (about 4teaspoons

fish sauce 3Tbsps

chopped fresh cilantro 4teaspoons

minced peeled fresh ginger 4

garlic cloves, minced 118milliliters

green onion strips 3inches

lemongrass, halved lengthwise 296milliliters

light coconut milk 2Tbsps

fresh lime juice 710milliliters

Chicken Stock or fat-free, lower-sodium chicken broth 237milliliters

sliced mushrooms 118milliliters

chopped red bell pepper 1Tbsp

sugar 2teaspoons

sambal oelek (ground fresh chile paste)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.