Name: Spicy Coconut Soup
Cuisine: Filipino
Ingredients: 2 teaspoons canola oil; 1 cup sliced mushrooms; 1/2 cup chopped red bell pepper; 4 teaspoons minced peeled fresh ginger; 4 garlic cloves, minced; 1 (3-inch) stalk lemongrass, halved lengthwise; 2 teaspoons sambal oelek (ground fresh chile paste); 3 cups Chicken Stock or fat-free, lower-sodium chicken broth; 1 1/4 cups light coconut milk; 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

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I like spicy foods, try it!

Filipino

Ingredients

2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
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.