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Thai Chicken and Coconut Soup

Thai Chicken and Coconut Soup

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients: Add ingredients to List

6 cups (1 1/2 quarts) Homemade Chicken Broth or low-sodium chicken broth
4 each garlic cloves, divided
3 stalks minced fresh lemongrass, outer leaves removed and inner cores roughly chopped
1 each 3-inch piece fresh ginger root, peeled and sliced
1 each serrano chili (including seeds), chopped
1 cup roughly chopped cilantro
1 tablespoon Asian fish sauce, or to taste
1 lb boneless skinless chicken breast
2 teaspoons canola oil
6 large shallots, thinly sliced
1 each red bell pepper, diced
1/4 teaspoon salt, or to taste
1 1/2 tablespoons Light brown sugar packed
2 each (13.5 to 14 oz.) can light coconut milk
1 (3.5 to 5 oz.) pkg shiitake mushrooms, stems trimmed, sliced
1/4 cup fresh lime juice
1/4 teaspoon freshly ground black pepper, or to taste
6 each cilantro sprigs (optional garnish)

directions:

1. In a large pot bring the broth to a strong simmer over medium-high heat. Cut 2 of the garlic cloves into quarters and add to broth. Add lemongrass, ginger, serrano chili, chopped cilantro, and fish sauce. Return to strong simmer, cover, adjust heat to medium-low, and simmer to infuse flavors,about 15 minutes.
2. Add the chicken and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (there should be about 2 cups). While chicken cools, strain broth into a large heat proof bowl, pressing solids to release as much liquid as possible; discard solids.
3. Wipe pot clean, add oil, and heat over medium heat. Add shallots, bell pepper, and salt and cook, stirring often, until vegetables soften, about 4 minutes. Mince remaining 2 cloves garlic and add. Cook, stirring, until fragrant, about 40 seconds. Add brown sugar, infused broth, coconut milk, mushrooms, and chicken. Stir to dissolve sugar, and simmer until mushroomsare tender, about 5 minutes.
4. Add lime juice and pepper and stir to mix. Taste the soup and adjust seasoning with additional salt, fish sauce, and pepper if needed. To serve, ladle into bowls and garnish with cilantro sprigs if desired.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients  
6 cups (1 1/2 quarts) Homemade Chicken Broth or lo  
4 each garlic cloves, divided  
3 stalks minced fresh lemongrass, outer leaves rem  
1 each 3-inch piece fresh ginger root, peeled and  
1 each serrano chili (including seeds), chopped  
1 cup roughly chopped cilantro  
1 tablespoon Asian fish sauce, or to taste  
1 lb boneless skinless chicken breast  
2 teaspoons canola oil  
6 large shallots, thinly sliced  
1 each red bell pepper, diced  
1/4 teaspoon salt, or to taste  
1 1/2 tablespoons Light brown sugar packed  
2 each (13.5 to 14 oz.) can light coconut milk  
1 (3.5 to 5 oz.) pkg shiitake mushrooms, stems tri  
1/4 cup fresh lime juice  
1/4 teaspoon freshly ground black pepper, or to ta  
6 each cilantro sprigs (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 5 g (25%)
Cholesterol 35 mg (11%)
Sodium 360 mg (15%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 1 g (4%)
Protein 17 g (28%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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