Thai Chicken Soup

Name: Thai Chicken Soup
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 907 grams fat-free, less-sodium chicken broth, divided; 79 milliliters chopped fresh cilantro; 1 Tbsp minced fresh ginger; 177 milliliters chopped green onions (about 5 onions); 383 grams light coconut milk; 118 milliliters fresh lime juice (about 6 limes); 6 servings Lime wedges; 227 grams package presliced mushrooms; 2 teaspoons red curry paste (such as Thai Kitchen); 0 teaspoons salt; 2 teaspoons sesame oil; 340 grams skinless, boneless chicken breast halves, cut into 1/2-inch pieces; 591 milliliters water

Thai Chicken Soup might be just the Asian recipe you are searching for. For $1.93 per serving, you get a main course that serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 158 calories, 14g of protein, and 8g of fat per serving. Head to the store and pick up less-sodium chicken broth, curry paste, chicken breast halves, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 51 minutes.

Instructions

Heat sesame oil in a Dutch oven over medium heat.

Ingredients you will need

Sesame Oil

Equipment you will use

Dutch Oven

Add ginger; saut 30 seconds.

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Ginger

Add curry paste; saut 30 seconds.

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Curry Paste

Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.

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Curry Paste

Broth

Water

Equipment you will use

Whisk

Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls.

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Coconut Milk

Cilantro

Whole Chicken

Soup

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Bowl

Ladle

Serve with lime wedges.

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Lime Wedge

Equipment

Ingredients

Servings:

907grams

fat-free, less-sodium chicken broth, divided 79milliliters

chopped fresh cilantro 1Tbsp

minced fresh ginger 177milliliters

chopped green onions (about 5 onions)383grams

light coconut milk 118milliliters

fresh lime juice (about 6 limes)6servings

Lime wedges 227grams

package presliced mushrooms 2teaspoons

red curry paste (such as Thai Kitchen)0teaspoons

salt 2teaspoons

sesame oil 340grams

skinless, boneless chicken breast halves, cut into 1/2-inch pieces 591milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai 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 Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.