Time: 35 min.
Complexity: easily
Servings: 6

What makes this Thai chicken soup different from regular chicken soup? It's the special blend of chicken, garlic, ginger, lime juice, and fresh herbs, along with coconut milk, which makes the soup creamy but less caloric than regular cream. If you love chicken soup, be sure to try this exotic version. It might just become your new signature dish!

Ingredients:

• 1 tbsp. vegetable oil
• 1 medium carrot
• 1 medium red pepper, cut into 5cm thick strips.
• 1 cup chopped mushrooms (shiitake, oyster mushrooms, champignons)
• 900 g Thai ginger broth
• 2 cups shredded cooked chicken
• 1 can (400 g) unsweetened coconut milk
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, carrot, mushrooms, lime juice, coconut milk

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Preparation:

Step 1
• Heat oil in a 4-quart saucepan over medium-high heat. Add carrots and peppers and cook, stirring occasionally, for 5 minutes, or until crisp-tender. Add mushrooms if desired.
Step 2
• Add the broth to the pan and bring to a boil. Reduce the heat to medium-low. Add the chicken and cook, stirring occasionally, for 5 minutes or until heated through.
Step 3
• Add coconut milk and cook until the soup comes to a boil. Just before serving, add lime juice and cilantro.

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