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Thai Mushroom-Chicken Coconut Soup


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  • 1 can chicken broth - (14 oz)
  • 1 can coconut milk - (13 1/2 oz)
  • 1 tablespoon finely-chopped fresh ginger
  • 1 pinch red pepper flakes
  • 1 pound fresh white mushrooms sliced (6 cups)
  • 1 cup bite-size cooked chicken pieces
  • 1 medium red bell pepper cut thin strip
  • 3 scallions (green onions) cut thin strips
  • 2 tablespoons fresh lime juice
  • Salt or soy sauce to taste


Servings 4


Step 1

In a medium saucepan, over medium heat, bring broth, coconut milk, ginger and pepper flakes to a boil. Stir in mushrooms, chicken, bell pepper and scallions; return to a boil. Stir in lime juice and salt to taste. Garnish with lime wedges and chopped fresh cilantro if desired.

This recipe yields 4 servings.

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