Coconut milk tames the heat and combines deliciously with shredded chicken breast in this spicy Thai-inspired coconut chicken soup.
Add oil to pan; swirl to coat.
Add mushrooms, bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally.
Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford
Add chile paste; cook 1 minute.
Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer.
Reduce heat to low; simmer for 10 minutes.
Add chicken to pan; cook 1 minute or until thoroughly heated.
Top with onions, cilantro and juice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
