Thai Chicken Soup

By SallySmo

Ingredients

• 2 tsp vegetable oil in a dutch oven
• 1 C sliced mushrooms
• 1/2 C red bell pepper, chopped to about thumbnail size
• 4 cloves garlic, minced
• 4 tsp fresh ginger, minced
• 1 3" sprig lemon grass cut in half lengthwise
• 2 tsp garlic chili paste
• 3/4 C lite coconut milk
• 1 Tbsp sugar
• 3 C chicken broth
• 8 oz cooked shredded chicken
• Fresh cilantro, green onions and lime for garnish

Preparation

Step 1

Heat oil in dutch oven on medium high. Add mushrooms and red pepper. Stir and cook for about 1 minute.

Add lemon grass, garlic, ginger and mash with a spoon. Cook until fragrant, about 45 seconds.

Add chili paste and cook 1 minute.

Add coconut milk, sugar and chicken broth and simmer 20 minutes. Add chicken and heat through about 2 minutes.

Garnish with fresh cilantro, sliced green onions and fresh lime juice to taste.

-Shane Jelks