Roland Bello
Hands-On Time
20 Mins
Total Time
50 Mins
Serves 4

Breast meat can be dry and bland, but not when it’s simmered in coconut milk and lime zest. And don’t sweat chopping the vegetables. Rough chunks make it hearty.

How to Make It

Step 1

Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° F and the vegetables are tender, 18 to 22 minutes.

Step 2

Transfer the chicken to a plate and let rest for 5 minutes.

Step 3

Using 2 forks, shred the chicken into large pieces. 

Step 4

Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass. 

Step 5

Serve topped with the chili oil and cilantro and with the lime wedges on the side.

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