Thai Coconut Chicken Soup with Mushrooms & Bell Pepper

Directions

1. Prepare the vegetables by washing the mushrooms and bell pepper, then slice the mushrooms and dice the pepper; place the pieces in a medium bowl.
2. Mince the garlic and ginger; have them ready to add to the pot.
3. Heat a small saucepan over medium heat to start the base.
4. Cut the chicken into bite-sized pieces.
5. Coat the pan bottom with oil, add the chicken and cook, stirring often, until opaque and cooked through, about 3–4 minutes; move the chicken to a plate.
6. Return the pot to the stove, add a little more oil with garlic and ginger; cook until fragrant, about 15–30 seconds. Add the mushrooms, pepper, and a squeeze of lime juice; cook, stirring often, until the vegetables are tender, 2–3 minutes.
7. Pour in the broth and coconut milk, then stir in fish sauce and honey along with the cooked chicken. Let the soup simmer about 5 minutes.
8. Toast the bread slices until lightly golden or toasted to your liking.
9. Rinse and dry the cilantro, strip the leaves from the stems and mince; cut the remaining lime into wedges to serve.
10. To serve, ladle the soup into bowls, garnish with cilantro, squeeze lime juice over each bowl, and place bread on the side.