COCONUT-CHICKEN SOUP WITH CHILE AND LIME

Coconut-Chicken Soup with Chile and Lime image

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.

Provided by Kauiokalani

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 2223.7 mg, Sugar 5.9 g