Nutrition Information (per serving)
2 tsp canola oil
1 cup diced yellow onion
1 tsp minced garlic
2 sm dried Thai red chili peppers (or ¼ tsp red chili flakes)
½ lb boneless, skinless chicken thighs, chopped
1 qt low-sodium chicken stock
1 cup thick sliced button mushrooms
1 Tbsp freshly diced ginger
1¾ cups lite coconut milk (about 14-oz can)
Juice of ½ lime
1 tsp sea salt
⅛ tsp freshly ground black pepper
2 tsp cornstarch
1½ tsp fresh Thai basil (or regular basil)
- In a medium stockpot over medium heat, sauté onions and garlic in canola oil until translucent. Remove seeds from chili peppers and mince. Add chicken, chicken stock, chilies, mushrooms and ginger to pot. Bring to a boil, reduce heat and simmer for 25 minutes.
- Add coconut milk, lime juice, salt and pepper. In a separate small bowl, mix cornstarch with ¼ cup broth. Stir cornstarch mixture into soup, bring back to a boil and simmer for 5 minutes.
- Garnish each serving with a pinch of fresh Thai basil and serve.