Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound chicken breast, thinly sliced
- 2 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 green onions, sliced
- 1 tablespoon fresh cilantro, chopped
- 1 jalapeño, sliced
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add chicken and cook until no longer pink.
- Stir in chicken broth, coconut milk, fish sauce, lime juice, and sugar.
- Add bell pepper, mushrooms, and jalapeño. Simmer for 10 minutes.
- Top with green onions and cilantro before serving.
Notes
- For a spicier soup, leave the seeds in the jalapeño.
- Feel free to add other vegetables like zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Thai
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg