Makes 6 to 8 servings
1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
3 cups chicken broth
1 large onion diced
8 oz. baby bella mushrooms, stems removed, sliced and sauteed
2 Tbsp. sugar
1 cup cooked rice
1 can coconut milk (about 13 oz.)
1/2 red bell pepper, thinly sliced
3 Tbsp. chopped fresh cilantro
2 Tbsp. grated lime peel
- In a large Le Creuset pot combine chicken, broth, onions, mushrooms, ginger and sugar. Cover and cook over medium-low heat for 30 minutes or until heated through.
- Stir in rice, coconut milk and bell pepper into soup. Cover and cook 15 minutes. Turn off heat. Stir in cilantro and lime peel before serving.