With a spicy and smooth profile thanks to McCormick® ground ginger, cilantro leaves and crushed red pepper, this soup’s creamy coconut milk and broth base is perfect for a night in. Serve the Thai-inspired soup with lime wedges for a cool, zesty splash of citrus.
10m
PREP TIME
17m
COOK TIME
231
CALORIES
10
INGREDIENTS
With a spicy and smooth profile thanks to McCormick® ground ginger, cilantro leaves and crushed red pepper, this soup’s creamy coconut milk and broth base is perfect for a night in. Serve the Thai-inspired soup with lime wedges for a cool, zesty splash of citrus.
10m
PREP TIME
17m
COOK TIME
231
CALORIES
10
INGREDIENTS
Ingredients 6 Servings
- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken breasts, cut into chunks
- 1 package (8 ounces) sliced mushrooms
- 1 teaspoon McCormick® Ground Ginger
- 1 teaspoon McCormick® Cilantro Leaves
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 2 cups Kitchen Basics® All Natural Original Chicken Stock
- 2 tablespoons lime juice
- 2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Add mushrooms; cook and stir 2 minutes longer.
- 2 Stir in spices, coconut milk and stock. Cook 5 to 10 minutes or until chicken is cooked through and soup is heated through. Stir in lime juice and fish sauce. Serve soup with lime wedges, if desired.
NUTRITION INFORMATION
(per Serving)
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