2 teaspoons canola oil 1 cup sliced mushrooms ½ cup chopped red bell pepper 4 teaspoons minced peeled fresh ginger 4 garlic cloves, minced 1 (3-inch) stalk lemongrass, halved lengthwise 2 teaspoons sambal oelek (ground fresh chile paste) 3 cups Chicken stock or reduced-sodium chicken broth 1 ¼ cups light coconut milk 4 teaspoons fish sauce 1 tablespoon sugar 2 cups shredded cooked chicken breast (about 8 ounces) ½ cup green onion strips 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice
STEP-1
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
STEP-2
Add mushrooms, bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally.
STEP-3
Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer.
STEP-4
Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated.
STEP-5
Discard lemongrass.
STEP-6
Top with onions, cilantro and juice.