15 ingredients
1 tablespoon Sesame oil
1/2 medium (2-1/2" dia) Onions raw
2 clove Garlic raw
2 tablespoon Ginger root raw
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet bell green raw
1 large whole (3" dia) Tomatoes red raw
2 cup, pieces or slices Mushrooms white raw
1 tbsp Fish sauce
5 cup Chicken broth low sodium canned
2 tbsp Lemongrass raw
1/2 tsp Lemon peel or zest raw
1/8 tsp Chili flakes or crushed red pepper spice
12 oz Rotisserie chicken breast meat only skinless
2 tbsp Lime juice
1/4 cup Cilantro or coriander leaves fresh or raw herb
8 steps
- Heat the oil in a large nonstick pot over medium heat.
- Dice the onions and mince the garlic. Add both to the pot and cook for about 5 minutes or translucent.
- Grate or mince the ginger, add to the pot, and cook for another 1 minute.
- Dice the sweet bell pepper and tomato, and slice the mushrooms. Add these ingredients to the pot and cook for another 3-5 minutes or until the bell peppers begin to soften.
- Add fish sauce, chicken stock, lemongrass, lemon zest, chili flakes, and cooked chicken to the pot, and stir to combine.
- Bring soup to a boil, turn down the heat, and then simmer on low for about 10 minutes.
- Remove soup from the heat, add fresh lime juice, and stir.
- Divide soup into 4 bowls, and garnish with cilantro. Enjoy!
This recipe makes 10 cups. Each serving is 2 cups.
Get the App
See the nutrition facts for this recipe in the MyNetDiary app. Download it now!
Enjoy healthy recipes created by our Registered Dietitians!