Coconut-Chicken Soup with Chile and Lime recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Chicken Soup RecipesIngredients
- 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 1 teaspoon chopped fresh cilantro, or to taste
Nutrition Info
- 417.1 caloriescarbohydrate: 15.4 gcholesterol: 53 mgfat: 30.8 gfiber: 4.2 gprotein: 24.1 gsaturatedFat: 20 gservingSize: -sodium: 2223.7 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Coconut-Chicken Soup with Chile and Lime
Directions
-
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.