THAI CHICKEN VEGETABLE SOUP
[DRAFT]
Provided by Food Network
Time 35m
Yield 5 Servings
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the mushrooms, if desired.
- 2. Add the broth to the saucepan and heat to a boil. Reduce the heat to medium-low. Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally.
- 3. Stir in the coconut milk and cook until the mixture is hot and bubbling. Stir in the lime juice and cilantro just before serving.
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Bshoy Ameer
[email protected]I can't wait to try this recipe again!
Tristan Hyde
[email protected]This soup is a great way to use up leftover chicken.
Muhammad Amin
[email protected]I'm a vegetarian, so I omitted the chicken. The soup was still very flavorful.
Ateeq ur rahman
[email protected]I didn't have any lemongrass on hand, so I used lemon zest instead. It worked out great!
Sidwell Rambau
[email protected]The soup was a bit too spicy for my taste, but I still enjoyed it.
Mrs Zakria
[email protected]I'm not a big fan of Thai food, but this soup was surprisingly good.
Lebogang Mothapo
[email protected]5 stars! This soup is amazing!
Fatuma Ali
[email protected]This soup is the perfect comfort food for a cold day.
Sk Life
[email protected]I love that this soup is so versatile. I can add or remove vegetables depending on what I have on hand.
Masoom King
[email protected]This recipe is a keeper! It's easy to follow and the soup always turns out delicious.
Usama shah
[email protected]This is the best Thai chicken vegetable soup I've ever had! The broth was so flavorful, and the chicken was cooked perfectly.
Xavier Lopez
[email protected]This soup was fantastic! My husband and I loved the balance of flavors and the variety of vegetables.