Thai Chicken and Vegetable Soup
Ingredients
- 1 Tbsp vegetable oil
- 1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about ½ cup)
- 1 medium red bell pepper, cut into 2-inch matchstick-thin strips (about 1½ cups)
- 1 cup sliced mushrooms (shiitake, oyster, cremini)
- 2 Tbsp minced peeled ginger root
- ¼ tsp cayenne pepper
- 1 carton (32 oz) chicken broth
- 1 can (14 oz) unsweetened coconut milk
- 2 cups shredded cooked boneless, skinless chicken breast or shredded cooked turkey
- 2 Tbsp lime juice
- 1½ tsp grated lime zest
- 2 tsp grated lemon zest
- 2 Tbsp chopped fresh cilantro
Instructions
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and bell pepper and cook for 5 minutes or until tender-crisp. Stir in the mushrooms and cook for 1 minute, stirring occasionally. Add the ginger and cayenne pepper and cook and stir for 30 seconds.
- Add the broth and coconut milk to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the chicken and cook until hot. Remove the saucepan from the heat.
- Stir in the lime juice, lime zest and lemon zest. Season to taste with salt and black pepper. Add the cilantro just before serving.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
