- 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
- 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.