Hot and Sour Coconut Soup


  • 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup light coconut milk
  • 1 tablespoon Thai fish sauce
  • 1 (15-ounce) can whole straw mushrooms, rinsed and drained
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped fresh basil
  • + 6 more ingredients
    • 3 garlic cloves, halved
    • ½ cup (1-inch) slices peeled fresh ginger
    • 2 (10-inch) stalks fresh lemongrass, each cut into 2-inch pieces
    • ¼ cup chopped fresh cilantro
    • 1 cup snow peas, halved crosswise
    • 2 teaspoons sambal oelek (ground fresh chile paste)

Place ginger, cilantro, garlic, broth, and lemongrass in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain the mixture through a sieve over a bowl; discard solids. Return infused broth to pan. Add coconut milk, fish sauce, sambal oelek, chicken, and mushroom...

View full recipe at My Recipes


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