This is a delicious hot spicy soup with a Thai twist! You can really decide on the vegetables you want to use, the spices are what give it a Thai flavour. Enjoy!
Ingredients:
2 cups low sodium, low fat chicken broth
4 cups water
2 skinless, boneless chicken breasts (marinated for several hours in 1 tsp garlic powder, 1 tbsp olive oil, salt, freshly ground black pepper and 1 tsp dried hot chili peppers---you can add a tbsp of picante hot sauce if you don't have the chili peppers)
1 tbsp green thai chili paste
1 onion, coarsely chopped
1 red sweet pepper, coarsely chopped
1 yellow sweet pepper, coarsely chopped
2 medium sized sweet potatoes/yams, unpeeled and cut into bite sized pieces
2 cups cremini mushrooms, sliced
2 garlic cloves, minced
1 inch square of fresh ginger, peeled and minced
1 tsp freshly ground black pepper
1/4 tsp sea salt
2 tbsps lime juice
3 spring onions, chopped (optional)
Directions:
1. In a large pot with a tight fitting lid, bring chicken broth and water to a boil. Add remaining ingredients, including the marinated whole chicken breasts but not the spring onions. Reduce heat to low and cover, simmering for about 20 minutes.
2. Remove chicken breasts and cover pot, allowing vegetables to simmer.
3. Using a knife and fork, cut the chicken breasts in to bite sized pieces. Return to pot and cover, simmering for another 10 minutes. Ladle soup into large bowls and garnish with chopped spring onions (optional)
