Thai Coconut Chicken Soup

mccormick.com

Kat Castro

2 teaspoons vegetable oil

1 pound boneless skinless chicken breasts, cut into chunks

1 package (8 ounces) sliced mushrooms

1 teaspoon McCormick® Ground Ginger

1 teaspoon McCormick® Cilantro Leaves

¼ teaspoon McCormick® Crushed Red Pepper

1 can (14 ounces) coconut milk

2 cups chicken broth

2 tablespoons lime juice

2 teaspoons fish sauce

Directions at mccormick.com

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