Coconut Chicken Soup
Ingredients
The soup base
-
1
stalk
lemongrass
-
2
inches
fresh ginger
-
1
unit
lime
-
ΒΌ
tsp
crushed red pepper
-
2
cans
coconut milk
-
3
cups
chicken broth
-
1
Tbsp
fish sauce
-
1
bunch
cilantro
The protein
-
2
units
boneless, skinless chicken breasts
Instructions
- Peel and slice the ginger into medallions.
- Remove any dry parts of the lemongrass and cut into 1 inch sections.
- Wash the lime and peel it, avoiding the white pith.
- Combine ginger, lemongrass, lime peel, coconut milk, and chicken broth in a pot over medium heat.
- Stir to dissolve the coconut milk solids and bring to a simmer.
- Thinly slice the chicken while the soup heats.
- Once simmering, add the chicken and cook for about 10 minutes until fully cooked.
- Turn off the heat and add lime juice and fish sauce.
- Serve hot with cilantro and over jasmine rice if desired.
Nutrition Facts (estimated)
Servings
8
Calories
168
Total fat
4.16g
Total carbohydrates
5.28g
Total protein
26.59g
Sodium
554.38mg
Cholesterol
0mg
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