Published: by Absolutely Recipes, in the Birds recipes category.

Spicy Thai Coconut Chicken Soup Recipe.

Ingredients:

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 TBSPs cornstarch
3 TBSPs peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 TSPs red curry powder
1 TSP ground ginger
3/4 TSP salt
1/2 TSP ground turmeric
1 TSP Sriracha chili sauce
1 can (1366 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Recipe Instructions:

Toss chicken with cornstarch.
In a 6qt stockpot, heat 2 TBSPs oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes.
Remove from pot.

In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes.
Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil.
Reduce heat; simmer, covered, 20 minutes.

Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes.
Serve with green onions and lime wedges.

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