Coconut Chicken Soup | BeyondCeliac.org
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Coconut Chicken Soup

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Courtesy of Thai Kitchen

Coconut Chicken Soup

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 3 cups Thai Kitchen® Coconut Milk
  • 2 cups water
  • 1/4 cup Thai Kitchen® Premium Fish Sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced ginger
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

Directions:

  1. Heat oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut milk and water. Bring to boil; reduce heat to low.
     
  2. Stir in fish sauce, lime juice, ginger and red pepper. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.

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