Thai Chicken Soup

LEVEL: easy
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Total: Serves 4-6

Post by Debra Murray

BOOKMARK

DELICIOUS

Description

Ingredients

1 tablespoon extra-virgin olive oil

1 teaspoon toasted sesame oil(optional)

1 small purple onion, thinly sliced

1 small red bell pepper, thinly slices

3 garlic cloves, minced

1 inch piece of fresh ginger, peeled and grated

8 ounces sliced shitake mushrooms

1 (6-ounce) can bamboo shoots, drained

2 tablespoons creamy peanut butter

2 tablespoons brown sugar

2 cups shredded cooked chicken

1 (13 ½) can coconut milk

2 cups chicken stock

1 teaspoon Chinese five-spice powder

1 tablespoon fish sauce

1 lime, juice and zest

Garnish

2 tablespoons chopped green onions

2 tablespoons chopped cilantro

* Click to ingredient to choose one

Directions

1: Add the oil to the rice cooker and press the cook button.
2: Add onions, peppers and garlic, ginger and cook for 5 minutes with lid on.
3: Add mushrooms, bamboo shoots, peanut butter, and sugar; stir well.
4: Add remaining ingredients, cover Press the cook button and set a timer for 20 minutes.
5: Ladle into bowls and garnish with green onion and sprinkle with cilantro.