This classic Thai chicken soup is easy to prepare at home. Coconut milk and fresh lime juice give the soup it's signature creamy, tangy flavor.
15m
PREP TIME
15m
COOK TIME
211
CALORIES
11
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 2 cups chicken stock
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 2 cans (15 ounces each) straw mushrooms, drained
- 2 shallots, finely chopped
- 2 pieces (4-inch) lemongrass, bruised
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 1/4 cup fresh lime juice
- 2 tablespoons Thai Kitchen® Premium Fish Sauce
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- 1 Bring stock, coconut milk, mushrooms, shallots, lemongrass, ginger and red pepper to boil in large saucepan. Reduce heat to medium-low; simmer 5 minutes.
- 2 Stir in chicken; simmer 5 minutes longer or until cooked through. Stir in lime juice and fish sauce. Remove lemongrass pieces.
- 3 Ladle into soup bowls. Serve with cilantro.
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