Rating: 3.5 stars
39 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3
  • 39 Ratings

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.

Gallery

Credit: Roland Bello

Recipe Summary test

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

500 calories; fat 24g; saturated fat 20g; cholesterol 68mg; sodium 621mg; protein 32g; carbohydrates 42g; sugars 11g; fiber 7g; iron 6mg; calcium 106mg.
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