Thai Chicken Soup

I've been trying a lot of Thai and Indonesian recipes lately.  There's just something about that fragrant mix of peanuts and spiciness that I love.

Similar recipes can be found here:
Thai Peanut Skewers
Thai Peanut Noodles with Chicken

Mixing together the flavors of thai food and the comfort of Chicken Noodle Soup... I give you Thai Chicken Soup!

INGREDIENTS

1 tablespoon grated fresh ginger (or a tsp of the ground stuff)
2 cloves garlic, minced
1 tablespoon olive oil or vegetable oil
1/4 sweet onion, chopped
3 cups chicken broth
2 cups shredded rotisserie chicken
1 cup carrot sticks
1 cup green beans, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper
1/2 can (about 7 ounces) light coconut milk
1/2 red bell pepper, cut into 1/2-inch pieces
fresh cilantro
roasted peanuts

DIRECTIONS

In a medium Dutch oven or pot, heat oil, ginger and garlic over medium heat for about 30 seconds.  Add onion; cook for 4 to 6 minutes or until onion is tender.
 
Stir in broth; bring to a boil.  Add chicken, carrot, green beans and crushed red pepper.  Return to a boil; reduce heat. 

Stir in coconut milk and bell pepper; heat through.
 

Top with fresh cilantro and peanuts.

 
VERDICT

There is definitely some spice in this recipe!  You may want to go easy on the cayenne pepper until you try a taste first.  The soup is definitely comforting- like chicken soup is when you don't feel well.  But the kick of cayenne definitely opens up your sinuses and will make you feel better instantly!

We both loved this soup- and would make it again with a few minor changes.