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Prep Time: 26 Minutes Cook Time: 25 Minutes |
Ready In: 51 Minutes Servings: 6 |
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Sweet coconut milk, spicy curry paste, and tart lime juice flavor this chicken soup. If you like a little less spice, decrease the amount of curry paste to 1 teaspoon. Ingredients:
2 teaspoons sesame oil |
1 tablespoon minced fresh ginger |
2 teaspoons red curry paste (such as thai kitchen) |
1 (32-ounce) container fat-free, less-sodium chicken broth, divided |
2 1/2 cups water |
1 (13.5-ounce) can light coconut milk |
1/2 cup fresh lime juice (about 6 limes) |
3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces |
1 (8-ounce) package presliced mushrooms |
3/4 cup chopped green onions (about 5 onions) |
1/4 teaspoon salt |
1/3 cup chopped fresh cilantro |
lime wedges |
Directions:
1. Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.
2. Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.
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