Experience the delicious flavor of our Thai Coconut Soup recipe. Just when you thought you had tried every soup recipe out there, this sweet, tangy and slightly spicy Thai Coconut Soup arrived to change the game!
What You Need
Original recipe yields 10 servings
2 qt. (8 cups) water
4 WYLER'S Instant Bouillon Chicken Flavored Cubes
1/4 cup each sliced gingerroot and lemon grass
1/2 cup chopped fresh cilantro, divided
2 fresh jalapeño peppers, sliced, divided
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1-1/2 cups sliced shiitake mushrooms
1 can (14 oz.) coconut milk
3 Tbsp. sugar
1 lime, sliced
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Let's Make It
Bring water, bouillon cubes, ginger, lemon grass, and half each of the cilantro and peppers to boil in Dutch oven or small stockpot on medium-high heat; simmer on medium-low heat 15 min. Pour through strainer into bowl. Discard strained solids. Reserve strained broth for later use.
Heat dressing in Dutch oven. Add chicken and mushrooms; cook on medium-high heat 5 min., stirring frequently.
Add strained broth to chicken mixture along with the coconut milk and sugar; mix well. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
Top with lime slices and remaining cilantro and peppers.
Prepare using button mushrooms.
Serve with an Asian-inspired salad.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0.653g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.