Rating: 4 stars
87 Ratings
  • 5 star values: 42
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 18
  • 1 star values: 4
Charlyne Mattox

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Credit: Christopher Baker

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

438 calories; fat 32g; saturated fat 21g; cholesterol 54mg; sodium 643mg; protein 29g; carbohydrates 13g; sugars 6g; fiber 4g; iron 6mg; calcium 256mg.
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