Recipe information
Ingredients for - Coconut-Chicken Soup with Chile and Lime
3. Thai chile pepper, halved - 1
4. 3-inch piece lemongrass, smashed - 1
11. Lime, cut into wedges, or as needed (Optional) - 1
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.
