Thai Chicken Soup


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


Step 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. Step 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. Source:
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