Description
A flavorful coconut chicken soup with zesty lime, tender chicken, and a medley of fresh vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1 can coconut milk
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 1 stalk lemongrass, bruised
- 2 cloves garlic, minced
- 2 cloves ginger, minced
- 1 lime, juiced
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Heat some oil in a pot over medium heat. Toss in minced garlic and ginger, and sauté until fragrant.
- Add sliced mushrooms and bell pepper, cooking until tender.
- Introduce the chicken and lemongrass, cooking until the chicken is no longer pink.
- Pour in the vegetable broth and coconut milk, and let it simmer.
- After about 20 minutes, remove the lemongrass and squeeze in lime juice. Adjust seasoning and add toppings.
- Serve hot, garnished with fresh cilantro.
Notes
This soup is perfect with crusty bread or jasmine rice. It can be stored in the fridge for up to 3 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: coconut chicken soup, Thai soup, easy coconut soup, comfort food