Today's featured recipe for two is a flavor-packed soup that eats like a meal.  It truly is a hearty bowl of deliciousness, without being loaded with fat and calories.  Even better, it's quick and easy to make.  Enjoy!

Thai Chicken Soup

Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

What you'll need
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon olive oil or vegetable oil
1/4 sweet onion, chopped
3 cups chicken broth 
2 cups shredded rotisserie chicken 
1 cup carrot sticks
1 cup green beans, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper
1/2 can (about 7 ounces) light coconut milk
1/2 red bell pepper, cut into 1/2-inch pieces
fresh cilantro
roasted peanuts

Directions
1. In a medium Dutch oven or pot, heat oil, ginger and garlic over medium heat for about 30 seconds. 
2. Add onion; cook for 4 to 6 minutes or until onion is tender. 
3. Stir in broth; bring to a boil.  Add chicken, carrot, green beans and crushed red pepper.  Return to a boil; reduce heat. 
4. Stir in coconut milk and bell pepper; heat through.
5. Top with fresh cilantro and peanuts.  
6. Serve and enjoy!

Recipe adapted from Better Homes and Gardens Chicken Dinners Magazine
 


Comments

Teresa Taylor
01/21/2013 15:56

Wow, this soup is so refreshing and delicious!!!! I could not stop eating it!!! The mixture of the ginger and cilantro with the coconut milk is delicious!!!! I loved this meal!

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Kalli
02/16/2013 08:11

Made this for lunch today. The soup was very bland. I added Sriracha sauce to each bowl which enhanced the flavor, but it still seems to be lacking something.

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Carolynn
10/20/2013 18:26

I tried this recipe today. Upped the red pepper to 1 tsp and added 1/2 tsp salt. The broth tasted AMAZING, but the vegetables were really bland. I think next time I'll sauté all of the veggies together in some additional seasonings before I add the broth and coconut milk.

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marianne higgins
01/07/2014 10:32

I made this soup last evening. Had some left over mushrooms, so I sauteed them in the ginger and oil. I also added some sesame oil to the saute. I'm not a coconut fan, but this was incredible.

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