Chilli Coconut Chicken Soup
Chilli Coconut Chicken Soup has Thai flavors in a 30-minute soup that is gluten free and dairy free. Serve over rice for a heartier meal.
Servings 2
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾- inch piece fresh ginger peeled and grated
- 1 bunch spring onions, sliced into 1 ¼-inch lengths 5-6
- 1 chicken breast thinly sliced
- ⅓ cup sweet chili sauce
- 15 ounces canned lite coconut milk brought up to 2 cups with regular milk
- 2 tablespoons lime juice
- brown, white or Jasmine rice
Instructions
- If desired, start cooking the Jasmine rice according to package directions.
- Heat the oil in a saucepan over high heat, add the ginger and spring onions and cook for 1 minute. Add the chicken and cook for 2-3 minutes, or until golden. Add the sweet chili sauce and cook for a further 1 minute.
- Add 1 ⅓ cups water and the coconut milk. Bring to a boil, then reduce heat and simmer for 4-5 minutes. Add the lime juice, season with salt and add a little more sweet chili sauce, if desired. If using Jasmine rice, spoon into soup bowls, then top with the soup. Serve with lime wedges.
Notes
Source: Adapted from the Quick Short Chicken Recipes cookbook
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