Name: Coconut-Chicken Soup with Chile and Lime recipe
Ingredients: 2 tablespoons olive oil;1 medium onion, sliced;1 Thai chile pepper, halved;1 3-inch piece lemongrass, smashed;2 tablespoons minced fresh ginger root;½ teaspoon salt;6 cups chicken broth;¾ pound skinless, boneless chicken breasts;1 medium head bok choy, chopped;1 (14 ounce) can coconut milk;1 lime, cut into wedges, or as needed;1 teaspoon chopped fresh cilantro, or to taste

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Ingredients

2 tablespoons olive oil 1 medium onion, sliced 1 Thai chile pepper, halved 1 3-inch piece lemongrass, smashed 2 tablespoons minced fresh ginger root ½ teaspoon salt 6 cups chicken broth ¾ pound skinless, boneless chicken breasts 1 medium head bok choy, chopped 1 (14 ounce) can coconut milk 1 lime, cut into wedges, or as needed 1 teaspoon chopped fresh cilantro, or to taste

Nutrition Info

417.1 calories carbohydrate: 15.4 g cholesterol: 53 mg fat: 30.8 g fiber: 4.2 g protein: 24.1 g saturatedFat: 20 g servingSize: - sodium: 2223.7 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Transfer chicken to a plate and let cool slightly. Shred using 2 forks.
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.

Recipe Yield

4 servings

Recipe Note

Found a similar coconut-chicken soup recipe online and attempted to make it. It's worth trying. You can add additional vegetables if desired, I tried it with potatoes and it worked fine, just make sure you cook the potatoes thoroughly beforehand.

Alternatives to this recipe

Coconut-Chicken Soup with Chile and Lime