Coconut-Chicken Soup with Chile and Lime recipe

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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
1 teaspoon chopped fresh cilantro, or to taste

Nutrition Info

417.1 calories
carbohydrate: 15.4 g
cholesterol: 53 mg
fat: 30.8 g
fiber: 4.2 g
protein: 24.1 g
saturatedFat: 20 g
servingSize: -
sodium: 2223.7 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Transfer chicken to a plate and let cool slightly. Shred using 2 forks.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Found a similar coconut-chicken soup recipe online and attempted to make it. It's worth trying. You can add additional vegetables if desired, I tried it with potatoes and it worked fine, just make sure you cook the potatoes thoroughly beforehand.

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