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Thai Chicken Soup

By
Lachlan Donald (CC-BY)
  • 1 medium onion, chopped
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 2 14-oz cans reduced-sodium chicken broth
  • 1 14-oz can unsweetened lite coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons Thai seasoning
  • 2 medium carrots, thinly sliced
  • 1 teaspoon finely chopped & seeded fresh jalapeño pepper
  • 1½ cups shredded cooked chicken breast or turkey breast
  • 1 cup fresh shiitake, straw, or button mushrooms, sliced
  • 2/3 cup snow pea pods, trimmed and halved diagonally
  • 1 tablespoon chopped fresh basil

Directions

  1. Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender.
  2. Stir in broth, coconut milk. lime juice and Thai seasoning. Bring to boiling; reduce heat.
  3. Add carrots and jalapeno pepper. Cover and simmer for 5 minutes.
  4. Add chicken, mushrooms, snow peas and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls.

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Servings: 5

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