Thai Style Chicken Soup With Coconut
|Low sodium chicken broth||4 Cup (64 tbs)|
|Canned coconut milk||14 Ounce (Fats Removed)|
|Red pepper flakes||1⁄4 Teaspoon|
|Boneless chicken breast||1 , sliced thinly|
|Lime juice||2 Teaspoon|
|Red bell pepper||1 , sliced very thinly|
|Green bell pepper||1 , sliced very thinly|
|Button mushrooms||4 , sliced very thinly|
|Fresh cilantro||1⁄4 Cup (4 tbs) (For Garnish)|
Add first 7 ingredients to a saucepan and bring to a boil.
Reduce heat to simmer, cook for 15 minutes, or until chicken is thoroughly cooked.
Add peppers and mushrooms, cook for a minute.
Add salt and pepper to taste.
Ladle into bowls and garnish with cilantro.
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