Spicy Coconut Chicken Soup
This Thai-inspired soup is hot and cool! Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup.
Get access to everything we publish when you sign up for Outside+.
Ingredients
1 tbsp avocado oil
2 shallots, minced
1–2 tbsp green curry paste
1 2-inch piece fresh ginger, peeled and minced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 15-oz BPA-free can full-fat coconut milk
2 5-oz boneless, skinless chicken breasts
2 stalks lemongrass, chopped and smashed
2 fresh or dried makrut lime leaves
1 red bell pepper, diced
4 oz fresh green beans, trimmed
4 baby bok choy, thinly sliced
fresh mint and cilantro leaves, for garnish
Preparation
1. In a Dutch oven or large pot on medium-high, heat oil. Add shallots, curry paste, ginger and garlic and sauté 2 minutes. Add broth, coconut milk and whole chicken breasts.
2. Place smashed lemongrass and lime leaves in a piece of cheesecloth or a tea strainer. If using cheesecloth, gather ends and tie with cooking twine to make a bundle; add to soup.
3. Bring soup to a boil then reduce to a simmer. Cook, covered, for 40 minutes. Remove cheesecloth bundle and discard. Transfer chicken breasts to a cutting board; cut into slices and set aside.
4. Add bell pepper and green beans to soup; simmer for 6 minutes. Add bok choy and simmer for 3 minutes more.
5. To serve, ladle soup into bowls. Top each serving with chicken and garnish with mint and cilantro.
Nutrition Information
- Serving Size 1½ cups
- Calories 407
- Carbohydrate Content 16 g
- Cholesterol Content 52 mg
- Fat Content 29 g
- Fiber Content 4 g
- Protein Content 24 g
- Saturated Fat Content 21 g
- Sodium Content 310 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g