Thai Coconut-Chicken Soup with PREMIUM PLUS Crackers
Prep time20 min
Total time45min
ServingsMakes 6 servings, 1 cup soup and 6 crackers each.
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
- ¾ lb. (340 g) boneless skinless chicken breasts, cut into small bite-size pieces
- 3 Tbsp. Thai red curry paste
- 2½ 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
- Variations
Try 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 Heat
Serve topped with crushed red pepper. - Serving Suggestion
Cut additional lime into wedges. Serve with the soup and crackers.
321050
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 330 |
| % Daily Value* | |
| Fat 18g | |
| Saturated 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 |
