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Thai Coconut Soup
Thai Coconut Soup
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Prep Time:
15 minutes
Total Time:
55 minutes
Stay in and savor homemade Thai Coconut Soup with chicken, mushrooms, and coconut milk. Kick it up a notch with sliced hot red peppers for added spice.
Ingredients:
  • 1 lb boneless skinless chicken breasts
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 can (13.5 oz) coconut milk
  • 1 cup sliced fresh mushrooms
  • 1 strip (2 inch) lime peel (use vegetable peeler to remove from lime)
  • 1/4 cup fresh lime juice
  • 1 teaspoon grated gingerroot
  • 1 teaspoon fish sauce
  • 1 clove garlic, grated
  • 1/4 cup torn fresh Thai basil or regular basil leaves
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup chopped green onions (4 medium)
  • 2 tablespoons sliced fresh cayenne or any hot red pepper, if desired
Instructions:
  • In a large skillet, bring the chicken and broth to a boil. Simmer over medium heat for approximately 20 minutes or until the chicken juices run clear and the thickest part reaches at least 165°F.
  • Transfer the chicken to a plate. Measure 2 cups of the broth and pour it into a 3-quart saucepan. If needed, add water to reach desired liquid level.
  • Shred chicken using 2 forks, then combine with broth in a saucepan. Stir in coconut milk, mushrooms, lime peel, lime juice, gingerroot, fish sauce, and garlic. Bring to a boil and simmer over medium heat until mushrooms are tender, about 15 to 20 minutes.
  • Take the soup off the heat and gently mix in fresh basil, cilantro, and green onions. Serve each portion with a beautiful garnish of red pepper on top.

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