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Thai Coconut-Chicken Soup with PREMIUM PLUS Crackers

Prep time

20 min

Total time

45 min

Servings

Makes 6 servings, 1 cup soup and 6 crackers each.

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    Ingredients
    • 2 Tbsp. vegetable oil, divided
    • 1 large red pepper, cut lengthwise in half, then sliced crosswise
    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 1 Tbsp. minced gingerroot
    •  Zest and juice of 1 lime, divided
    • 3/4 lb. (340 g) boneless skinless chicken breasts, cut into small bite-size pieces
    • 3 Tbsp. Thai red curry paste
    • 2-1/2 cups reduced-sodium chicken broth
    • 1 can (398 mL) coconut milk
    • 1 cup frozen corn
    • 2 Tbsp. chopped fresh cilantro
    •  Premium Plus Crackers
Preparation
  • Heat  1 Tbsp. oil in large saucepan on medium heat. Add peppers and onions; cook 5 min., stirring frequently. Add garlic, ginger and lime zest; cook and stir 1 min. Remove from pan; set aside.
  • Heat  remaining oil in same saucepan. Add chicken; cook 3 to 4 min. or until lightly browned, stirring frequently. Add curry paste and lime juice; stir.
  • Return  cooked vegetables to pan. Add chicken stock, coconut milk and corn; stir. Bring to boil; simmer on medium-low heat 10 min.; stir.
  • Ladle  soup into serving bowls; sprinkle with cilantro. Serve with crackers.

Recipe Tips

VariationsTry one or more of these substitutions. Use chopped uncooked deveined peeled shrimp for the cut-up chicken, small fresh cauliflower florets for the corn and/or Thai basil for the cilantro.

Turn Up the HeatServe topped with crushed red pepper.

Serving SuggestionCut additional lime into wedges. Serve with the soup and crackers.

321050
Amount per serving Calories 330
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Cholesterol 30mg
Sodium 860mg
Carbohydrate 23g
Fibre 2g
Sugars 4g
Protein 17g
Vitamin A 10% DV
Vitamin C 70% DV
Calcium 4% DV
Iron 15% DV

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