Sopa de pollo picante al coco de Tailandia

Ingredientes

• 2 teaspoons canola oil
• 1 cup sliced mushrooms
• 1/2 cup chopped red bell pepper
• 4 teaspoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 3 cups low sodium chicken stock
• 1 1/4 cups light coconut milk
• 4 teaspoons fish sauce
• 1 tablespoon granulated sugar
• 2 tablespoons lime juice
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 2 green onions, sliced
• 3 tablespoons chopped fresh cilantro

Preparación

1. 1

   Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally. Add chile paste and cook for another minute.

2. 2

   Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Bring to a boil; reduce heat to low and simmer for 10 minutes. Add chicken to pot and cook 1 minute, or until heated through. Pour soup into bowls and garnish with green onion and cilantro.