Spicy Thai Coconut Chicken Soup Recipe

Alise has gotten my cold. The best part of marriage is that we share everything. Since she is suffering, her request is always spicy Thai soup. I usually stop at her favorite place locally to us, but I was looking to see if a recipe caught my eye. Well, one did from Cooking Light magazine… I am going to make this, and hopefully, between its flavor, healing ability, and my effort, she will quickly recover. A couple brownie points earned don’t hurt either. Check out this and tell me what you think or share your favorite soup recipe with us so we can share it on the show.


2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice