Spicy Coconut, Chicken and Mushroom Soup

The dark, cozy nights are upon us and warm, sensuous foods are officially in season — and necessary! Try this Thai-inspired coconut, chicken, and mushroom soup to lift spirits and warm stomachs. This soup is a personal favorite for an easy weeknight meal ready in less than an hour. It toes the line of healthy and indulgent and combines traditional Thai flavors for an effortlessly appealing winter repast. And it can easily be made vegan by omitting the chicken or replacing it with shredded tofu. 

Ingredients:

• Olive or canola oil

• ½ cup diced bell pepper (I use red for a pop of color) 

• 1 cup sliced mushrooms

• 4 teaspoons minced ginger

• 4-5 crushed and minced garlic cloves

• 1-2 stalks of lemongrass, halved lengthwise

• 2 teaspoons ground chile paste or gochujang

• 1 ¼ cups coconut milk (can use light coconut milk for a healthier alternative) 

• 3 cups chicken stock

• 1 pound chicken breast 

• Lime juice, freshly chopped cilantro, and green onions for garnish

Instructions:

1. Heat a couple tablespoons of oil in a large pot or Dutch oven and add mushrooms, pepper, ginger, garlic and lemongrass. 

2. Once softened, add chile paste. 

3. Allow paste to emulsify on medium heat for about a minute before adding chicken stock, coconut milk, fish sauce and sugar. 

4. Let simmer — that’s small bubbles around the edges — for about 10 minutes. 

5. In a new pan, cook chicken, seasoned with salt, pepper, and any other spices you like.

6. Add chicken to pot and top with fresh green onions, cilantro, and lime juice. 

7. Remember to discard lemongrass stalks before enjoying! :)