Creamy Thai Coconut, Chicken, and Veggie Soup

It’s the little things, really.

After a long, stressful day at work peeling and chopping a whole head of garlic could be the task that snaps my last remaining nerve.

Since I usually enjoy keeping my nerves intact, I need a meal that can be thrown together and served in under a half hour.

When I first saw this recipe I wasn’t sure it could stand the “it’s been one of those days” test.

But then I discovered these.

I know, I know. It’s totally cheating. Go ahead and judge us if you want. Getting your fresh herbs and spices from a tube?? Really, Courtney?

Yes, really. Just a couple Tablespoons of this stuff delivers the same flavor punch as fresh chopped in a fraction of the time, which means you can prepare a hot, nutritious bowl of soup for your family on even the most exhausting days.

This Thai Chicken and Coconut Soup has a lovely creamy texture without being heavy, and it’s filled with good for you vegetables. The flavor is reminiscent of some of the best Asian spicy hot and sour soups from restaurants. This can also easily be made gluten free. Just be sure to check labels on cans and packaged products!

Whether you take the cheater route (which comes highly recommended by me) or the long route (which may cause exhaustion and fits of rage), this recipe is a winner!

Thai Chicken and Coconut Soup
Recipe adapted from Cooking Light
Yield: About 5 servings

Ingredients:
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small sweet onion, chopped
4 teaspoons fresh ginger paste or 4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons sambal oelek (ground fresh chili paste- I used Earthbound’s chili puree)
4 cups chicken stock or broth
1 can light coconut milk
4 teaspoons fish sauce (Thai kitchen brand is gluten free)
1 tablespoon sugar
2 cups shredded cooked chicken breast (I used a rotisserie chicken to save time)
3 tablespoons chopped fresh cilantro
Juice of 2 limes, or about 4 Tablespoons lime juice

Directions:
1. Heat the oil in a large heavy bottomed pot over medium heat. Add mushrooms, bell peppers, onion, ginger, and garlic. Cook for about 3 minutes, stirring occasionally.
2. Add chili paste and cook for an additional minute.
3. Add chicken broth, coconut milk, fish sauce, sugar, and lime juice. Bring to a gentle boil then reduce heat and simmer for 10 minutes.
4. Add shredded chicken and cook until heated through, about 1-2 minutes.
5. Divide into bowls and garnish with cilantro.

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