I looked up a recipe for coconut-chicken soup online and made it. It merits a shot. If you’d like, you may add more vegetables; I tried it with potatoes and it was good; just make sure the potatoes are fully cooked before adding them.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 Thai chile pepper, halved
- 1 3-inch piece lemongrass, smashed
- 2 tablespoons minced fresh ginger root
- ½ teaspoon salt
- 6 cups chicken broth
- ¾ pound skinless, boneless chicken breasts
- 1 medium head bok choy, chopped
- 1 (14 ounce) can coconut milk
- 1 lime, cut into wedges, or as needed (Optional)
- 1 teaspoon chopped fresh cilantro, or to taste (Optional)
Instructions
- Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
- Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.
- Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
- Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.
- You can use any kind of cooking oil you’d like.
- You can use a serrano pepper instead of a Thai pepper, if desired.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 20 g |
| Sodium | 2224 mg |
| Sugars | 6 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |