Coconut Chicken Soup

By Chez_Alexander

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 3 cups coconut cream (e.g., Thai Kitchen)
• 2 cups water
• 1/4 cup fish sauce (e.g., Thai Kitchen)
• 1/4 cup fresh lime juice
• 2 tablespoons minced ginger
• 1/4 teaspoon ground red pepper
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped fresh cilantro
• 1 cup sliced mushrooms

Details

Servings 4

Preparation

Step 1

1. Heat oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut cream and water. Bring to boil; reduce heat to low.

2. Stir in fish sauce, lime juice, ginger and red pepper. Add sliced mushrooms. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.