Thai-Style Chik’n and Coconut Soup
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
¼-1/2 tsp. Sriracha sauce, to taste
¼ cup EACH, finely sliced red & green pepper strips
1 Tbsp. scallions, finely sliced
1 Tbsp. chopped, fresh cilantro
1. Pour vegetable broth and coconut milk into 3qt. saucepot. Bring to a boil over Med.-High heat, then reduce heat; stir in lemon grass and ginger. Simmer 8-10 minutes, stirring occasionally.
2. Strain soup into a 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.
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.
Makes 4 servings.
*Recipe and image provided by Quorn.*