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Coconut Lime Chicken Soup with Vegetables Recipe

Stashcook

This is a warm, creamy soup with chicken and veggies. It has coconut milk and lime to make it taste a little sweet and sour. It's a Thai-inspired soup that's really yummy and not too hard to make!

Ingredients

1.5 lbs chicken breasts, boneless skinless

2 medium carrots

1 red bell pepper

2 large portobello mushroom caps

20 fl oz chicken or vegetable broth

14 fl oz coconut milk

5 cloves garlic

2.5 inches ginger root

2 limes

1 small bunch cilantro

1/4 tsp crushed red pepper

2 tbsp fish sauce

1 tbsp honey

1 tbsp rice vinegar

1/2 tsp ground turmeric

2 tbsp virgin coconut oil

Method

1

Wash and dry all fresh produce.

2

Cut the chicken into 1-inch pieces and set aside.

3

In a large pot, heat the coconut oil over medium heat.

4

Peel and mince the garlic and ginger, then add to the pot, cooking until fragrant.

5

Stir in the turmeric and crushed red pepper.

6

Add the chicken pieces to the pot, stirring occasionally until they start to brown.

7

Peel and slice the carrots. Cut the red bell pepper into thin strips, discarding seeds and membrane.

8

Clean the mushrooms, remove stems, and thinly slice the caps.

9

Add the carrots, bell pepper, and mushrooms to the pot, cooking until the vegetables soften.

10

Pour in the broth, coconut milk, fish sauce, honey, and rice vinegar, stirring to combine.

11

Bring the soup to a boil, then reduce heat and simmer for 20 minutes.

12

While the soup simmers, chop the cilantro leaves and set aside.

13

Just before serving, juice the limes and stir the juice into the soup.

14

Serve the soup hot, garnished with fresh cilantro.

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