Thai Coconut Chicken Soup

Name: Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 17 min
Yield: 6
Cuisine: Thai,
Ingredients: 2 tsps vegetable oil; 1 pound boneless skinless chicken breasts cut into chunks; 1 package (8 oz) sliced mushrooms; 1 tsp McCormick® Ginger, Ground; 1 tsp McCormick® Cilantro Leaves; 1/4 tsp McCormick® Red Pepper, Crushed; 1 can (13.66 oz) coconut milk; 2 cups chicken stock; 2 tbsps lime juice; 2 tsps premium fish sauce

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.

Ingredients

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 Unsweetened Coconut Milk
2 cups chicken stock
2 tablespoons lime juice
2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce

KEY PRODUCTS

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.