Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

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

Servings

6

Prep

10m

Cook

17m

Ingredients

  • 2 Teaspoon 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 Cup Chicken broth

  • 2 Tablespoon Lime juice

  • 2 Teaspoon 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.

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