10m
PREP TIME
17m
COOK TIME
231
CALORIES
10
INGREDIENTS
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 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)
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.
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