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Chicken-Coconut Soup
Coconut milk tames the heat and pairs deliciously with sliced chicken breast in this Thai-inspired chicken soup from Clean Eating. This soup is a great way to use rotisserie chicken and satisfy your protein goals.
Ingredients for servings
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2 tablespoon olive oil
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1 clove garlic minced
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1 medium onion chopped
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1 cup carrots scrubbed and chopped into approximately 0.5 inch pieces
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1 cup small white or red potatoes scrubbed and chopped into approximately 0.5 inch pieces
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1.5 cup low-sodium chicken broth
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0.5 cup light coconut milk
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0.5 cup skim milk
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2 boneless, skinless chicken breasts 4 ounces each
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0.5 cup snow peas cleaned and cut lengthwise
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1 tablespoon crushed red pepper, or to taste
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1 tablespoon fresh lemon juice
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4 tablespoon cilantro coarsely chopped
Chicken-Coconut Soup
Directions
Heat oil in a stockpot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are slightly translucent.
Add broth, coconut milk and skim milk. Bring to a light boil.
Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
Remove chicken and set aside. Add peas and crushed red peppers to soup. Simmer for 2–3 minutes.
When cool enough to handle, slice chicken and add pieces back to the soup.
Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.