Coconut Chicken Soup Find substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 4 days. Servings: 2 to 3
Total time: 30 mins Ingredients - 1 3/4 cups chicken broth, preferably no-salt-added
- One (14-ounce) can full-fat or low-fat unsweetened coconut milk
- 4 fresh basil leaves, preferably Thai, plus more for serving
- One (2-inch) piece fresh ginger
- 1 tablespoon sriracha
- 1 1/2 teaspoons fish sauce, plus more as needed
- Finely grated zest and juice of 1 lime, divided
- 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
Steps 1. In a medium (3-to-4-quart) saucepan over medium-high heat, combine the broth, coconut milk (be sure to scrape out the coconut fat that sometimes gets stuck to the top and sides of the can), basil, ginger, sriracha and fish sauce. Add half of the lime juice and bring the mixture to a lively simmer, stirring occasionally, to combine the ingredients. 2. Add the chicken to the soup, reduce the heat to medium-low, cover with a lid and simmer until the chicken is cooked through, about 10 minutes. 3. Uncover and discard the wilted basil. Stir in the remaining lime juice, then taste, and season with more fish sauce, if desired. 4. Divide among bowls. Garnish with the reserved lime zest and basil leaves, and serve hot. Based on a recipe from A Family Feast. Tested by Bonnie S. Benwick. Nutrition information per serving (based on 3, using full-fat coconut milk): Calories: 410; Total Fat: 28 g; Saturated Fat: 18 g; Carbohydrates: 7 g; Sodium: 410 mg; Cholesterol: 85 mg; Protein: 28 g; Dietary Fiber: 0 g; Sugar: 5 g.
Substitution suggestions + other tips and ideas: - Basil >> cilantro.
- Lime >> lemon.
- Boneless, skinless chicken breasts >> boneless, skinless chicken thighs, or firm, super-firm or extra-firm tofu.
- Fish sauce >> liquid aminos.
- Sriracha >> other chili-garlic sauce.
- Chicken broth >> vegetable broth.
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