Wild Thyme – Spicy Thai Chicken Soup

Ingredients

2 tsp canola oil

1 cup sliced mushrooms

½ cup chopped red bell pepper

4 tsp minced peeled fresh ginger

4 garlic cloves, minced

1 stalk lemongrass, halved lengthwise

2 tsp sambal oelek (fresh chili paste)

3 cups Chicken Stock (fat free or lower sodium)

1 ¼ cup light coconut milk

4 tsp fish sauce

2 cups shredded cooked chicken breast

½ cup green onion strips

3 TBSP chopped fresh cilantro

2 TBSP fresh lime juice

Instructions

Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chili paste, cook one minute.  Add Chicken stock. Coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated.  Discard lemongrass. Top with onions, cilantro, and juice.