Creamy Thai Coconut Soup

Ingredients

• 2 teaspoons coconut or vegetable oil
• 1 cup sliced mushrooms
• 1/2 red bell pepper (chopped)
• 1/2 orange bell pepper (chopped)
• 1/2 medium sweet onion (chopped)
• 4 teaspoons minced ginger
• 4 garlic cloves (minced)
• 2 teaspoons sambal oelek (ground fresh chili paste)
• 4 cups lower sodium chicken broth
• 1 13.5 oz can unsweetened full fat coconut milk
• 4 teaspoons fish sauce (Thai Kitchen brand is gluten free)
• 1 Tablespoon sugar
• 2 1/2 Tablespoons lime juice (from about 1 large lime)
• 2 cups shredded cooked chicken breast
• 3 Tablespoons chopped fresh cilantro

Instructions

1. 1

   Heat the oil in a large heavy bottomed pot over medium heat. Add mushrooms, bell peppers, onion, ginger, and garlic. Cook for about 3 minutes, stirring occasionally, or until onions are softened. Add chili paste and cook for an additional minute.

2. 2

   Add chicken broth, coconut milk, fish sauce, sugar, and lime juice. Bring to a gentle boil then reduce heat and simmer for 10 minutes.

3. 3

   Add shredded chicken and cook until heated through, about 1-2 minutes.

4. 4

   Divide into bowls and garnish with cilantro.