Thai Coconut Chicken Soup

By: McCormick Kitchens

Made With:

With a smooth, spicy profile from McCormick® ground ginger, cilantro, and crushed red pepper, this Thai-inspired soup features the rich, authentic flavors of Thai Kitchen® Evaporated Coconut Milk and Fish Sauce. Its creamy coconut milk and broth base make it perfect for a cozy night in. Serve with lime wedges for a cool, zesty splash of citrus.

Recipe Info

Prep Time:

10m
Cook Time:

16m
Ingredients:

10
Servings:

6
User Rating:

Ingredients

2 teaspoons vegetable oil
1 pound boneless skinless chicken breasts, cut into chunks
1 package (8 ounces) sliced mushrooms
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Cilantro Leaves
1/4 teaspoon McCormick® Crushed Red Pepper
1 can (13.66 ounces) Thai Kitchen® Evaporated Coconut Milk
2 cups chicken stock
2 tablespoons lime juice
2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce

Nutrition Information

(per serving)

Calories 231
Carbohydrates 4 g
Cholesterol 49 mg
Fiber 1 g
Protein 20 g
Saturated Fat 11 g
Sodium 507 mg
Total Fat 15 g

Key products

Thai Kitchen® Evaporated Coconut Milk, 13.66 fl oz

Thai Kitchen® Gluten Free Premium Fish Sauce, 6.76 fl oz

$5.99

Unit price: per

McCormick® Ground Ginger, 1.5 oz

$7.49

Unit price: per

McCormick® Cilantro Leaves, 0.5 oz

$6.49

Unit price: per

McCormick® Crushed Red Pepper, 1.5 oz

$4.49

Unit price: per

Instructions

Heat oil in large saucepan on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Add mushrooms; cook and stir 2 minutes longer.
Stir in spices, evaporated coconut milk and stock. Cook 5 to 10 minutes or until chicken is cooked through and soup is hot. Stir in lime juice and fish sauce. Serve soup with lime wedges, if desired.