Whoa. This soup just ROCKS! Seriously!
While looking through recipes I found a version of this soup. It sounded so delicious but knew it would need a few tweaks to make it “just right”. So, I set to work and wow were we ever happy! With chicken, ginger, Sriracha and a lot of other yummy Thai flavors this soup is definitely a hit.
Thai Ginger Soup
1 box Swanson Thai Ginger base
2 cups chicken broth + 3 Tbsp
1lb chicken, diced
1 red bell pepper, diced
4 baby bella mushrooms, sliced
1 can unsweetened coconut milk
4-5 tbsp Lime juice
Soy sauce (splash)
Salt & pepper
Sesame oil – 1 tbsp
1 cup basmati rice
Prepare rice in rice cooker and keep warm. (Or prepare on stovetop).
Cook diced chicken in stock pan with a splash of chicken broth, ginger, salt & pepper, sesame oil & soy sauce until cooked through.
Add Thai Ginger base to cooked chicken, diced red bell pepper, mushrooms, 2 cups chicken broth, lime juice, a squirt of Sriracha and one can coconut milk. Bring to boil. Reduce heat and let simmer for 10-15 minutes.
Taste soup and adjust seasonings as needed. Add cilantro and scallions to taste. Serve over a scoop of basmati rice. Enjoy! 😊