Thai Chicken Soup
This Thai Chicken Soup is a little creamy and bursting with fresh and spicy flavors!
Servings: 4 servings
Ingredients
- 1 tablespoon avocado oil, or melted coconut oil
- 1 red bell pepper, chopped
- 1/2 cup minced shallots
- 8 ounces sliced mushrooms
- 1 stalk lemon grass, cut in half lengthwise
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, grated or minced
- 1 cup snow peas, halved
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 4 cups low sodium chicken broth
- 1 1/2 cups light coconut milk
- 2 cups cooked and shredded boneless skinless chicken breasts
- 3 tablespoons lime juice
Instructions
- Heat a large pot over medium heat. Add the oil to the pot and swirl to coat. Add in the red bell pepper, shallots, mushrooms, ginger and lemongrass. Cook for 3 minutes, stirring occasionally.
- Add in the garlic, snow peas and red curry paste and cook for another minute. Add in the chicken broth, fish sauce, and honey; bring to a simmer. Reduce heat to low and simmer for 10 minutes.
- Add the coconut milk and chicken to the pot and cook for another 2-3 minutes or until heated through. Stir in the lime juice and discard the lemongrass. Serve the soup topped with cilantro, scallions and thinly sliced Thai chiles.
Nutrition
Calories: 365kcal | Carbohydrates: 27g | Protein: 31g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 583mg | Fiber: 4g | Sugar: 11g