This Thai Chicken Soup is bursting with fresh and spicy flavors! Lightly creamy and perfect for lunch or an easy weeknight dinner!

INGREDIENTS

• 2 teaspoons oil, I used coconut oil
• 1 red bell pepper, chopped
• 1/2 cup minced shallots
• 8 ounces sliced mushrooms
• 1 stalk lemon grass, cut in half lengthwise
• 1 tablespoon fresh grated ginger
• 3 cloves of garlic, grated or minced
• 1 cup snow peas, halved
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 4 cups low sodium chicken broth
• 1 1/2 cups light coconut milk
• 2 cups cooked and shredded boneless skinless chicken breasts
• 3 tablespoons lime juice

INSTRUCTIONS

• Heat a large pot over medium heat. Add the oil to the pot and swirl to coat. Add in the red bell pepper, shallots, mushrooms, ginger and lemongrass. Cook for 3 minutes, stirring occasionally.
• Add in the garlic, snow peas and red curry paste and cook for another minute. Add in the chicken broth, fish sauce, and honey; bring to a simmer. Reduce heat to low and simmer for 10 minutes.
• Add the coconut milk and chicken to the pot and cook for another 2-3 minutes or until heated through. Stir in the lime juice and discard the lemongrass. Serve the soup topped with cilantro, scallions and thinly sliced Thai chiles.

NUTRITION INFORMATION: YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 365TOTAL FAT: 17gSATURATED FAT: 10gTRANS FAT: 0gUNSATURATED FAT: 5gCHOLESTEROL: 60mgSODIUM: 583mgCARBOHYDRATES: 27gFIBER: 4gSUGAR: 11gPROTEIN: 31g

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