Check out this yummy recipe for Spicy Thai Coconut Chicken Soup from Wild Thyme with chef, Allison Davis!

Spicy Thai Coconut Chicken Soup

The Thai’s are among the world’s great soup-makers. Their soup is piping hot and often incredibly spicy.  Coconut milk tames the heat and combines deliciously with chicken.

• 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

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.