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Chilli Coconut Chicken Soup

Chilli Coconut Chicken Soup

Meghan
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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 2

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 3/4- inch piece fresh ginger (peeled and grated)
  • 1 bunch spring onions, sliced into 1 1/4-inch lengths (5-6 )
  • 1 chicken breast (thinly sliced)
  • 1/3 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 1/3 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
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, soup, thai