Saturday, January 17, 2015

quick and easy thai coconut chicken soup









While getting my rear end kicked at my boot camp class my friend Liz began to describe the delicious soup she had made the night before.  All the ingredients sounded so fresh, healthy and delicious.  The whole scenario reminded me of those Lean Cuisine commercials (except you know how far fetched those are!).  I was pretty certain I would love this soup as much as Liz and her family did.  AND WE DID!  It was super quick and easy and super yummy.  

quick and easy thai coconut chicken soup (my friend Liz found the recipe at Our Best Bites)
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper
1 1/2 tablespoons fresh minced ginger
2 (14.5 ounce) cans chicken broth
1 (14 ounce) can light coconut milk
1/2 teaspoon salt
1/2 cup cooked whole grain basmati rice (Our Best Bites uses Ramen Noodles without the seasoning packet)
3/4 cup mushrooms (they're so delicious, you must put them in)
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings:  additional chopped cilantro, sliced green onions, and lime wedges

Heat medium sized pot to medium-high heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice, chicken, and cilantro.  Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.

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