Thai Chicken Soup

Garnishes make this Thai Chicken Soup even more special. We like to top each bowl with chopped peanuts, fresh cilantro, and a squeeze of lime.

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Reviews (0)

5.0 by 4 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 20 mins

Thai Chicken Soup

Directions

  1. In a 4-quart Dutch oven cook and stir ginger and garlic in hot oil over medium heat for 30 seconds. Add onion; cook and stir for 4 to 6 minutes or until onion is tender but not brown. Stir in broth; bring to boiling. Add chicken, carrots, lemon peel, and crushed red pepper. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until chicken and carrots are tender.
  2. Stir coconut milk, sweet pepper, and mushrooms into soup; heat through. Top each serving with peanuts and cilantro. If desired, serve with lime wedges to squeeze over soup.
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Nutrition Facts (Thai Chicken Soup)

  • Per serving:
  • 413 kcal ,
  • 26 g fat
  • (15 g sat. fat ,
  • 67 mg chol. ,
  • 844 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 30 g pro.
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Reviews (1)

4 Ratings
123 Days Ago
4.0
Improve the texture and flavour by substituting fresh Cremona or Button Mushrooms for the canned mushrooms. Sliced thinly they will cook when added near the end. Sliced a little more substantually, add with other vegetables and cook.
This recipe rocks! Clean fkavours, and lots of them.

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