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Chicken & Mushroom Coconut Soup

2 13.5 oz cans coconut milk
1 quart chicken broth
2 Tbsp. The Spice Hunter Coriander Lime Global Fusion Rub
2-inch piece of ginger, peeled and cut into thin julienned strips
1 15 oz. can baby corn, drained and cut into thirds
8 oz. button or straw mushrooms, cut in half or quartered if large
1 lb. boneless, skinless chicken breasts, thinly sliced
3 green onions, sliced, white and green divided
3 Tbsp. lime juice
½ tsp. The Spice Hunter Crushed Red Pepper
Cilantro for garnish

Combine coconut milk, broth, rub and ginger together in a stockpot; heat until boiling, stirring occasionally. Add corn, mushrooms, chicken and the whites from the green onions to the stockpot, reduce heat to medium and continue cooking until chicken is cooked through, about 10 minutes. Remove from heat, stir in the remaining green onions, lime juice and crushed pepper. Serve garnished with cilantro.