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

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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