Thai Chicken Coconut Soup

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Yield: 5 cups Start to Finish 25 mins

Ingredients

  • 3 cups  chicken broth
  • 2 tablespoons  fresh lime juice
  • 1 tablespoon  Asian fish sauce (nuoc mam or nam pla*) or 1/2 teaspoon anchovy paste
  • 4 thin slices fresh ginger
  • 1 pound  boneless, skinless chicken thighs, trimmed and cut into 1/4-inch thick strips
  • 1/8 teaspoon  red pepper flakes
  • 4 ounces  snow peas, trimmed and halved, if large
  • 1/2 cup  shredded carrots
  • 1/4 cup  chopped fresh cilantro
  • Cooked rice
  • 1/2 cup  unsweetened coconut milk*

Directions

1. Bring chicken broth, lime juice, fish sauce, and ginger to boil in large saucepan; reduce heat and simmer 3 minutes.

2. Add chicken, coconut milk, and red pepper. Return to boil and simmer until chicken is cooked through, 4 minutes.

3. Add snow peas and carrots; cook until peas are tender-crisp, 1 minute. Stir in cilantro. Serve in soup bowls with cooked rice. Makes 5 cups.

Note

  • Asian fish sauce and coconut milk are available in Asian markets and specialty section of supermarkets.

Nutrition Facts

  • cal.(kcal)295,
  • Fat, total(g)10,
  • chol.(mg)75,
  • sat. fat(g)5,
  • carb.(g)27,
  • pro.(g)23,
  • sodium(mg)782,
  • Percent Daily Values are based on a 2,000 calorie diet
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