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© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart Dutch oven, cook and stir ginger and garlic in hot oil over medium heat for 30 seconds. Add onion; cook for 4 to 6 minutes or until onion is tender, stirring occasionally.
Add broth; bring to a boil. Stir in carrots, lemon peel and crushed red pepper. Return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until carrots are tender. Stir in chicken, mushrooms, coconut milk and bell pepper; heat through.
Top each serving with peanuts and cilantro. If desired, serve with lime wedges.