February 26, 2014

Thai Chicken Soup

Thai Chicken Soup | hardparade.blogspot.com
Most Thai food is on the no-list for me since it often includes peanuts and I'm pretty allergic - but this Thai Chicken Soup is nut-free and warms from the inside out.

Thai Chicken Soup
Serves 6, PointsPlus: 8
  • 2 tbsp vegetable oil
  • 1 bunch scallions, thinly sliced
  • 4 garlic cloves
  • 1 1-inch piece ginger, peeled and finely chopped
  • 1 large carrot, shredded
  • 1 jalapeno, seeded (or not if you want more heat) and thinly sliced
  • 1 cup quartered mushrooms, any kind
  • 1 lb chicken breasts, sliced into even pieces
  • 1 qt low-sodium chicken broth
  • 1 14-oz. can reduced-fat coconut milk
  • 1 tbsp fish sauce
  • Salt
  • 2 cups thinly sliced sugar snap peas
  • 1 tsp lime zest, divided
  • Fresh basil
  • Lime wedges, for serving
  • Hot sauce, optional
Heat vegetable oil in a large, heavy pot over medium-high heat. Cook scallions, garlic, and ginger stirring frequently until softened, about 4 minutes. Add the carrots, jalapeno, and mushrooms and cook until softened, about 3 minutes.
Thai Chicken Soup | hardparade.blogspot.com
Add the chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat and cook until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate and let it cool. 
Thai Chicken Soup | hardparade.blogspot.com
Add more fish sauce to soup if desired and season with salt and pepper. Shred chicken and return it to the soup pot along with the sugar snap peas.
Thai Chicken Soup | hardparade.blogspot.com
Stir in the lime zest, divide among bowls, top with basil (and hot sauce) and serve with lime wedges.
Thai Chicken Soup | hardparade.blogspot.com
Thai Chicken Soup | hardparade.blogspot.com
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