Coconut Chicken Soup With Chilies and Lime

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Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 438 calories
    • Fat 32 g
    • Sat Fat 21 g
    • Cholesterol 54 mg
    • Sodium 643 mg
    • Protein 29 g
    • Carbohydrate 13 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 256 mg

Heat the oil in a large pot over medium heat. Add the onion, ginger, chili, lemongrass (if desired), and ½ teaspoon salt and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through, 6 to 8 minutes.

Discard the lemongrass. Transfer the chicken to a bowl and shred the meat, using 2 forks. Add the coconut milk and bok choy to the pot and simmer until tender, 2 to 4 minutes. Return the chicken to the pot.

Serve the soup topped with cilantro and lime wedges.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 1 medium onion, sliced
  3. Check 2 tablespoons chopped fresh ginger
  4. Check 1 Thai or serrano chili, halved
  5. Check 1 3-inch piece lemongrass, smashed (optional)
  6. Check kosher salt
  7. Check 6 cups low-sodium chicken broth
  8. Check 3/4 pound boneless, skinless chicken breasts
  9. Check 1 14-ounce can coconut milk
  10. Check 1 medium head bok choy, chopped (about 4 cups)
  11. Check cilantro and lime wedges, for serving

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, ginger, chili, lemongrass (if desired), and ½ teaspoon salt and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through, 6 to 8 minutes.
  2. Discard the lemongrass. Transfer the chicken to a bowl and shred the meat, using 2 forks. Add the coconut milk and bok choy to the pot and simmer until tender, 2 to 4 minutes. Return the chicken to the pot.
  3. Serve the soup topped with cilantro and lime wedges.