Thai Coconut Chicken and Rice Soup

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


  1. 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.
  2.  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.

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