Thai Hot & Sour Soup With Chicken
Created by TeresaS on March 10, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #29199
Ingredients
- 1/2 teaspoon olive oil
- 1/2 teaspoon Thai red curry paste
- 2 cans (14 ounce) low-sodium chicken broth
- 1/2 teaspoon lime zest
- 1/2 teaspoon ground ginger (powder)
- 1/2 pound boneless chicken breast (cooked and cubed)
- 3 ounces shiitake mushrooms (stemmed, sliced 1/8 inch thick)
- 6 ounces green cabbage (cut into 1/8 inch thick slices, about 3 cups)
- 3 tablespoon fresh lime juice
- Fresh cilantro, chopped to taste
- Fresh green onion, chopped to taste
How to Make
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Step 1: Heat oil in large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 2 minutes.
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Step 2: Stir in chicken broth, lime zest and powder ginger. Bring to boil, reduce heat to medium and simmer 5 minutes.
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Step 3: Add cubed chicken and mushrooms. Cook about 3-4 minutes.
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Step 4: Add cabbage, cook until beginning to wilt, about 30 seconds. Stir in lime juice.
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Step 5: Divide soup among bowls, sprinkle with chopped cilantro and green onions and serve.