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.
4 cups low-sodium chicken broth
2 8-ounce boneless, skinless chicken breasts
1 2-pound squash (such as kabocha or acorn), seeded and cut into wedges
1 large sweet potato (about 1 pound), cut into chunks
1 teaspoon grated fresh ginger
1 1-inch strip lime zest, plus lime wedges for serving
1 stalk lemongrass, crushed (optional)
1 14-ounce can coconut milk
1 tablespoon Asian fish sauce
Asian chili oil (found in the international aisle of the supermarket)
Fresh cilantro, for serving
Sat fat 20g
How to Make It
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.
Transfer the chicken to a plate and let rest for 5 minutes.
Using 2 forks, shred the chicken into large pieces.
Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass.
Serve topped with the chili oil and cilantro and with the lime wedges on the side.
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