Description
A comforting and aromatic soup featuring tender chicken, fresh vegetables, and a fragrant broth, perfect for a cozy family dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 cups fresh vegetables (like bell peppers, bok choy, or snap peas)
- 2 tablespoons chili paste (adjust to taste)
- 2 tablespoons soy sauce or coconut aminos
- Juice of 1 lime
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat and sauté garlic and ginger until fragrant.
- Add the chicken pieces and cook until lightly browned.
- Pour in the chicken broth and coconut milk, stirring well.
- Add the fresh vegetables and chili paste. Bring to a gentle simmer.
- Cook for about 15 minutes, or until the chicken is tender.
- Stir in lime juice and soy sauce or coconut aminos.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze without fresh herbs for up to 2 months. Reheat gently on the stovetop with a splash of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai