Name: Thai Coconut Chicken Soup with Mushrooms & Bell Pepper
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.681 kg chicken breasts, boneless skinless; 708 ml chicken or vegetable broth; 1 ½ small bunches cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 limes; 3 orange bell peppers; 0.341 kg white mushrooms; 6 slices whole grain bread; fish sauce; honey; virgin coconut oil

Thai Coconut Chicken Soup with Mushrooms & Bell PepperThai Coconut Chicken Soup with Mushrooms & Bell Pepper — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.681 kg chicken breasts, boneless skinless

708 ml chicken or vegetable broth

1 ½ small bunches cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 limes

3 orange bell peppers

0.341 kg white mushrooms

6 slices whole grain bread

fish sauce

honey

virgin coconut oil

Instructions

Wash and dry mushrooms and bell peppers. Thinly slice mushrooms. Seed and small dice peppers. Transfer both to a large bowl.

Peel and mince garlic and ginger. Grate 3 tsp of lime zest.

Heat a large saucepan over medium heat.

Cut chicken into bite-sized pieces.

Coat bottom of saucepan with oil. Add chicken and, stirring frequently, cook until cooked through, 3-4 minutes. Transfer to a plate.

Return saucepan to stove. Add more oil, garlic and ginger. Stir until fragrant, 15-30 seconds. Add mushrooms, bell pepper, lime zest and juice. Stirring frequently, cook until vegetables are tender, 2-3 minutes.

Add broth, coconut milk, fish sauce, honey, and chicken. Simmer for about 5 minutes.

Toast bread.

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Cut remaining limes into wedges.

To serve, pour soup into a bowl, garnish with cilantro and squeeze lime juice, and have bread on the side. Enjoy!

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