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 - Dearborn Market
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
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Breasts
$9.28 avg/ea$4.99/lb
Shitake Mushrooms, 1 pound
$9.99/lb$9.99/lb
McCormick Ground Ginger, 0.7 oz
$4.39$6.27/oz
McCormick Gourmet All Natural Cilantro, 0.43 oz
$3.49$8.12/oz
McCormick Crushed Red Pepper, 1.5 oz
$3.19$2.13/oz
So Delicious Dairy Free Organic Unsweetened Coconutmilk Beverage, half gallon
$5.49$0.09/fl oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
$4.79$0.15/fl oz
ReaLime 100% Lime Juice, 15 fl oz
$2.99$0.20/fl oz
Red Boat Fish Sauce, 8.45 fl oz
$8.99$1.06/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.