Stashcook: Meal Planner & Recipe Keeper

Coconut Lemongrass Chicken Soup with Vegetables Recipe

Stashcook

This is a warm, creamy soup with chicken, coconut milk, and veggies. It has lemongrass for a fresh taste. You cook chicken, add veggies, and mix in coconut milk. It's yummy with rice or bread.

Ingredients

1 lb chicken breasts, boneless skinless
20 fl oz chicken broth
1 can (14 fl oz) coconut milk
1 stalk lemongrass, cut into 2-inch pieces
1 red bell pepper
1/2 lb cremini mushrooms
1/2 small bunch cilantro
1 tbsp fish sauce
1 tbsp honey
2 tbsp virgin coconut oil
3 cloves garlic
1 inch piece ginger root
2 limes
1/4 tsp crushed red pepper flakes

Method

1
Cut the chicken into bite-sized pieces.
2
Heat a medium saucepan over medium heat and coat the bottom with 1 tbsp coconut oil.
3
Add the chicken to the saucepan and cook until browned and cooked through, about 5-6 minutes. Transfer to a plate.
4
In the same saucepan, add the remaining 1 tbsp coconut oil, minced garlic, and grated ginger. Cook until fragrant, about 1 minute.
5
Slice the mushrooms and dice the red bell pepper, then add to the saucepan. Cook until the vegetables are tender, about 3 minutes.
6
Pour in the chicken broth, coconut milk, and add the lemongrass pieces. Bring to a simmer.
7
Stir in the fish sauce, honey, and crushed red pepper flakes. Add the cooked chicken back into the saucepan. Simmer for 10 minutes.
8
Wash and dry the cilantro. Mince the leaves and discard the stems.
9
Remove the lemongrass pieces from the soup.
10
Squeeze the juice of 1 lime into the soup and stir.
11
Serve the soup in bowls, garnished with cilantro and lime wedges from the remaining lime.

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