“Simple soup with great flavour. Adapted from Wine, Food & Friends by Karen MacNeil. Serve with a crusty buns. Karen recommends serving this with a crisp and aromatic Gewurztraminer or Dry Riesling”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
  2. Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
  3. Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
  4. Add mushrooms to pan, saute 5 minutes or until tender.
  5. Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
  6. Add peas; cook 3 minutes.
  7. Remove from heat; stir in basil and lime juice.

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