Thai-Style Chik'n and Coconut Soup

This deliciously flavored soup marries traditional Thai flavors with the goodness of Quorn.

Let's Cook!

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.