Description
A warm, nourishing soup featuring tender chicken, creamy coconut milk, and fresh veggies, perfect for any day of the week.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 can (13.5 oz) coconut milk
- 2 cups low-sodium chicken broth
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prep your ingredients: Slice the onion, bell pepper, and mushrooms. Mince the garlic and grate the ginger.
- In a large pot, heat a bit of oil over medium heat. Add the sliced onion, garlic, and ginger, sautéing until fragrant (about 2-3 minutes).
- Add the diced chicken breast to the pot and cook until browned (about 5-6 minutes).
- Stir in the sliced mushrooms and bell pepper, cooking for 2-3 minutes until slightly softened.
- Pour in the chicken broth and coconut milk, starting with low heat to prevent the coconut milk from curdling.
- Turn the heat up and allow the soup to simmer, reducing heat and cooking for about 15 minutes, stirring occasionally.
- Just before serving, add spinach, soy sauce, lime juice, salt, and pepper to taste, cooking for an additional 5 minutes until the spinach is wilted.
- Ladle the soup into bowls and garnish with fresh chopped cilantro.
Notes
This soup can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg