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Saturday, January 21, 2012

Spicy Thai Coconut Chicken Soup

Well, it is quite apparent old man winter is here in Pittsburgh. The temperatures are in the low 30s and ice and several inches of snow cover the ground. Quite a beautiful sight if one does not need to drive anywhere. So the family and I are spending a much needed snow day in the comfort of our home. Fire place is lit and nice cozy pj's are staying on for the entire day. What better way to warm yourself up than a bowl of steaming hot soup!

One of my favorite types of soup are Thai. Thai soups are wonderfully flavored as well as being extremely healthy and nourishing. Perfect for chasing away those nasty cold or flu bugs, or simply for lifting your spirits and brightening your mood! In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. Coconut milk tames the heat and combines deliciously with chicken. I found a wonderful recipe on the cooking light website. I hope you enjoy! Stay warm and nourish your body and mind today!

2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice


1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. 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. Discard lemongrass. Top with onions, cilantro, and juice.