This deliciously flavored soup marries traditional Thai flavors with the goodness of Quorn.
Thai-Style Chik'n and Coconut Soup
Makes about 4 servings (about 4 cups)
Prep time - 10 min.
Cook time - 20 min.
Ingredients-
3 cups canned vegetable broth
1 can (13.5 oz.) light, unsweetened coconut milk
1 large stalk lemon grass (root end trimmed), finely chopped
1-1/2 Tbsp. thinly sliced fresh ginger (about a 1-inch chunk)
1-1/2 cups Quorn Chik'n Tenders (frozen)
1/2 cup canned baby corn (about 6-7 ears), cut into thin lengthwise strips
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1/4-1/2 tsp. Sriracha sauce, to taste
1/4 cup EACH, finely sliced red & green pepper strips
1 Tbsp. scallions, finely sliced
1 Tbsp. choppede, fresh cilantro
Directions -
1) Pour vegetable broth and cocnut milk into 3 qt. saucepot. Bring to a boil over Med-High heat, then reduce heat; stir in lemon grass and ginger. Simmer 9-10 minutes, stirring occassionally.
2) Strain Soup into large bowl, discard lemon grass and ginger; return soup to saucepot. Add Quorn Chik'n Tenders. Simmer soup 7-8 minutes longer.
3) Add baby corn, lime juice and fish sauce to soup; stir in Sriracha sauce. Continue to simmer soup 2-3 more minutes.
4) Just before serving, stir red and green peppers, scallions and cilantro into hot soup.
TIPS:
* Sriracha sauce is a flavorful hot chili sauce available at most Asian food markets and grocery stores. If unavailable you can always use a good pinch of crushed red pepper flakes or a dash of your favorite hot sauce.
* For a little extra "zip", be sure to serve this soup with additional lime wedges on the side.