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Coconut

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.

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Servings
4
Prep Time
15 min
Cook Time
40 min
Duration
60 min

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