Description
A delightful soup combining rich coconut milk with tender chicken and vibrant vegetables, offering a warm and comforting meal.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the garlic and ginger, and sauté until fragrant.
- Add the diced chicken to the pot and cook until browned.
- Pour in the chicken broth and coconut milk, stirring to combine.
- Add the broccoli, bell peppers, and carrots, and bring to a simmer.
- Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
- Let the soup simmer for about 15-20 minutes until the vegetables are tender and the chicken is fully cooked.
- Serve hot, garnished with fresh cilantro, alongside rice or crusty bread.
Notes
For a vegan option, swap chicken for tofu and use vegetable broth. Adjust spice levels to preference by adding chilies or sriracha.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg