Recipe Image

Thai Chicken Soup

  • 30 m
  • 30 m
Diabetic Living Magazine
“The only pot you'll need for this quick and delicious Thai-inspired chicken soup is a Dutch oven. Everything is cooked in the same pot, which means after 30 minutes you'll be enjoying your soup and not worrying about a messy cleanup to follow!”

Ingredients

    • Nonstick cooking spray
    • 1 medium onion, chopped
    • 1 tablespoon grated fresh ginger
    • 3 cloves garlic, minced
    • 2 14-ounce cans reduced-sodium chicken broth
    • 1 (14 ounce) can unsweetened lite coconut milk
    • 1 tablespoon lime juice
    • 2 teaspoons Thai seasoning
    • 2 medium carrots, thinly bias-sliced
    • 1 teaspoon finely chopped, seeded, fresh jalapeño chile pepper (see Tip)
    • 1½ cups shredded cooked chicken breast or turkey breast
    • 1 cup fresh shiitake, straw, or button mushrooms, sliced
    • ⅔ cup snow pea pods, trimmed and halved diagonally
    • 1 tablespoon chopped fresh basil

Directions

  • 1 Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice and Thai seasoning. Bring to boiling; reduce heat.
  • 2 Add carrots and jalapeno pepper. Cover and simmer for 5 minutes. Add chicken, mushrooms, snow peas and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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