Name: Coconut-Chicken Soup with Chile and Lime
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, sliced - 1 medium; Thai chile pepper, halved - 1; 3-inch piece lemongrass, smashed - 1; Minced fresh ginger root - 2 tablespoons; Salt - ½ teaspoon; Chicken broth - 6 cups; Skinless, boneless chicken breasts - ¾ pound; Bok choy, chopped - 1 medium head; Coconut milk - 1 (14 ounce) can; Lime, cut into wedges, or as needed (Optional) - 1; Chopped fresh cilantro, or to taste (Optional) - 1 teaspoon

Ingredients for - Coconut-Chicken Soup with Chile and Lime

1. Olive oil 2 tablespoons

2. Onion, sliced 1 medium

3. Thai chile pepper, halved 1

4. 3-inch piece lemongrass, smashed 1

5. Minced fresh ginger root 2 tablespoons

6. Salt ½ teaspoon

7. Chicken broth 6 cups

8. Skinless, boneless chicken breasts ¾ pound

9. Bok choy, chopped 1 medium head

10. Coconut milk 1 (14 ounce) can

11. Lime, cut into wedges, or as needed (Optional) 1

12. Chopped fresh cilantro, or to taste (Optional) 1 teaspoon

How to cook deliciously - Coconut-Chicken Soup with Chile and Lime

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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.