It all started when I went to the store and bought two cans of black beans only to come home and find out we had FIVE cans already in the back of our pantry. I mean, I like black beans, but I don't like them that much. It became clear that we needed to have a pantry month, so Anders and I set out to use up everything in our pantry before Mexico. Our rule was that we could only buy fresh produce. We turned it into a bit of game, and, while it did make for some interesting dinners (buffalo taco salads anyone?), we were actually really successful with our mission. Putting away groceries no longer makes me cry.
We just got our first issue of Cooking Light magazine, and the feature story was about healthy chicken dinners. So, when we were actually allowed to buy a chicken, we decided to try out this Spicy Thai Soup from the magazine. It was easy to make, with just the right amount of heat and tasted great. My only issue with it is that it doesn't use black beans. kidding..kidding.
Cooking Light's Spicy Thai Coconut Chicken Soup
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red pepper
4 teaspoons minced peeled fresh ginger
1 (3-inch) stalk lemongrass, halved lengthwise (we actually left this out)
3 teaspoons sambal oelek (ground fresh chile paste)
3 cups low sodium chicken stock
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Directions:
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice. Munch.
Serves four
224 calories for 1 1/3 cup
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