Thai Coconut Chicken Soup

This delicious recipe for Thai Coconut Chicken Soup pairs perfectly with Talmage Cellars “Congrats” Semi-Seco Sparkling.

Servings

Prep

10m

Cook

17m

Ingredients

2 Teaspoons Vegetable oil
1 Pound Boneless skinless chicken breasts, cut into chunks
1 Package (8 ounces) sliced mushrooms
1 Teaspoon McCormick® Ground Ginger
1 Teaspoon McCormick® Cilantro Leaves
1/4 Teaspoon McCormick® Crushed Red Pepper
1 Can (14 ounces) coconut milk
2 Cups Chicken broth
2 Tablespoons Lime juice
2 Teaspoons Fish sauce

Directions

1. Heat oil in large saucepan on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Add mushrooms; cook and stir 2 minutes longer.

2.Stir in spices, coconut milk and broth. Cook 5 to 10 minutes or until chicken is cooked through and soup is heated through. Stir in lime juice and fish sauce. Serve soup with lime wedges, if desired. *Recipe and Photo Courtesy of McCormick & Company, Inc.