Coconut-Chicken Soup with Chile and Lime

Spicy Thai chile pepper is combined with creamy coconut milk in this flavorful, warming chicken soup that only takes one pot to prepare.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 417 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 2 tablespoons minced fresh ginger root
• 6 cups chicken broth
• 1 medium head bok choy, chopped
• 1 medium onion, sliced
• 1 teaspoon chopped fresh cilantro, or to taste
• 1 Thai chile pepper, halved
• 1 3-inch piece lemongrass, smashed
• 1 lime, cut into wedges, or as needed
• 0.5 teaspoon salt
• 0.75 pound skinless, boneless chicken breasts

Recipe Instructions

Step 1

Heat oil over medium heat in a large pot. Add onion, chile pepper, lemongrass, ginger, and salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.

Step 2

Add chicken broth and chicken breasts to the pot and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the center and juices run clear, 6 to 8 minutes. Discard lemongrass.

Step 3

Transfer chicken to a plate and let cool slightly. Shred using 2 forks.

Step 4

Stir bok choy and coconut milk into soup mixture and let simmer until tender, 5 to 7 minutes. Return shredded chicken to the pot. Serve soup with lime wedges and cilantro.