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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Simple soup with great flavour. Adapted from Wine, Food & Friends by Karen MacNeil. Serve with a crusty buns. Karen recommends serving this with a crisp and aromatic Gewurztraminer or Dry Riesling Ingredients:
1/4 cup fresh ginger, sliced |
1/4 cup fresh cilantro, chopped |
3 teaspoons garlic, minced |
2 -3 teaspoons lemongrass (herb paste) |
3 (10 ounce) cans chicken broth, fat-free low sodium |
cooking spray |
8 -12 ounces chicken breasts, boneless & skinless, cut into bite sized pieces |
8 ounces fresh mushrooms, sliced |
1 cup light coconut milk |
1 tablespoon fish sauce |
2 teaspoons chili paste (sombel oelek) |
1 cup sugar snap pea, halved crosswise |
1/3 cup fresh basil, chopped |
2 tablespoons lime juice |
Directions:
1. Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
3. Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
4. Add mushrooms to pan, saute 5 minutes or until tender.
5. Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
6. Add peas; cook 3 minutes.
7. Remove from heat; stir in basil and lime juice.
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