Thai Coconut-Chicken-Mushroom Soup
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 (13.5-oz) can unsweetened coconut milk
- 1 (32-oz) carton lower-sodium chicken broth
- 1½ Tbsp curry powder
- 1 Tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 (2-inch) piece ginger, peeled and sliced
- 1 jalapeño pepper, sliced
- 2 Tbsp fresh lime juice
- 1 (8-oz) pkg sliced mushrooms
- ½ cup chopped fresh cilantro
Instructions
- Cook chicken in hot oil in a Dutch oven over medium-high heat 4 to 5 minutes or until browned on all sides.
- Add coconut milk, broth, curry powder, soy sauce, fish sauce, ginger, and jalapeño. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in lime juice; simmer 10 minutes. Remove ginger from soup, and stir in mushrooms.
- Top each serving with cilantro just before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
429
|
429
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 20 | 20 |
| Protein (g) | 36 | 36 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 719 | 719 |
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