Servings: 4 servings
Thai Coconut Chicken Soup
Thai Coconut Chicken Soup with lemongrass is loaded with authentic Thai flavor
Ingredients
- 1 tablespoon avocado oil or olive oil
- 3 stalks lemongrass*
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 2 ears corn kernels removed
- 2 red mini sweet peppers chopped, or ½ a red bell pepper
- 1 pound boneless skinless chicken breasts chopped
- 2 tablespoons fish sauce
- 1/2 teaspoons yellow curry powder
- 1 quart low-sodium chicken broth
- 2 limes juiced
- 1 cup full-fat canned coconut milk
Instructions
- Chop the ends off of the lemongrass, and peel the outer layers. Smash the stalks and using only the bottom 1/3 of the stalk, cut strips.
- Add oil to a large saucepan or stock pot and add the lemongrass, onion, garlic, ginger, corn, and peppers. Sauté until softened and fragrant, about 5 minutes.
- Add the chicken and cook just until browned, about 1 to 2 minutes.
- Add the fish sauce, curry powder, chicken stock, lime juice, and coconut milk. Cover the pot and bring to a gentle boil.
- Reduce heat and simmer until chicken is cooked through, about 25 to 40 minutes.
- When ready to serve, remove the harder pieces of lemongrass.
- Serve with chopped cilantro
Notes
*You can replace the fresh lemongrass with lemongrass paste to taste
Nutrition
Serving: 1of 4, Calories: 323kcal, Carbohydrates: 12g, Protein: 28g, Fat: 18g, Fiber: 1g, Sugar: 3g