Coconut chicken soup
Coconut chicken soup combines creamy coconut milk with savory chicken broth, garlic, and zesty lime for a comforting dish. This recipe features tender chicken simmered with aromatic herbs, perfect for any time of year.
Cook time 25 min
Prep time 5 min
Ingredients:
1/2 onion2 garlic cloves
1 tbsp coconut oil
2 cups coconut milk
3 cup chicken broth
1 tsp chili sauce
1/2 tsp ginger
1 tsp salt
3 tbsp lime juice
1/2 tbsp basil
8 oz chicken breasts
1/4 cup onion
Coconut chicken soup is a luxurious and comforting dish that's perfect for any season. It's an exotic fusion of creamy coconut milk, savory chicken broth, aromatic herbs, and a tangy hint of lime. Perfect as a starter or a hearty main course, this soup will surely tantalize your taste buds.
Instructions:
- Chop 1/2 onion into small pieces.
- Mince the garlic cloves.
- Thinly slice the chicken breasts.
- Finely chop an additional 1/4 cup of onion for garnish and set it aside.
- In a large pot, heat 1 tablespoon of coconut oil over medium heat.
- Add the chopped 1/2 onion and sauté for 3-4 minutes until it becomes translucent.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Pour in 2 cups of coconut milk and 3 cups of chicken broth.
- Stir well to combine.
- Add 1 teaspoon of chili sauce, 1/2 teaspoon of grated ginger, and 1 teaspoon of salt to the pot.
- Stir to mix all the seasonings evenly.
- Bring the soup to a gentle boil, then add the thinly sliced chicken breasts.
- Reduce the heat to low and let the chicken simmer in the soup for about 10-12 minutes, or until the chicken is cooked through.
- Stir in 3 tablespoons of lime juice and 1/2 tablespoon of chopped basil into the soup.
- Allow the soup to simmer for an additional 2-3 minutes to let the flavors meld.
- Ladle the soup into bowls.
- Garnish with the finely chopped 1/4 cup of onion.
- Serve hot and enjoy this flavorful coconut chicken soup as a comforting meal!
There you have it – a delectable coconut chicken soup that balances creamy, tangy, and spicy flavors in perfect harmony. This soup is not only delicious and comforting but also packed with nutrients. Enjoy it with a slice of crusty bread or on its own for a light, yet satisfying meal.
Coconut chicken soup FAQ:
The chicken should simmer in the soup for about 10-12 minutes, or until it is cooked through and no longer pink in the center.
You can substitute coconut milk with another type of milk, such as almond or soy milk, but the flavor and creaminess will differ. For a similar texture, you may consider using heavy cream or a vegan alternative.
Leftover coconut chicken soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat thoroughly before serving.
A large pot that holds at least 4-6 quarts is recommended to accommodate the ingredients and allow for simmering.
The chicken is fully cooked when its internal temperature reaches 165°F (75°C) and the meat is no longer pink. You can also cut a piece to check for doneness.
Tips:
- For a richer flavor, consider browning the chicken breasts in the coconut oil before adding the other ingredients.
- Adjust the chili sauce to your spice preference. You can add more if you like it spicy or reduce it for a milder flavor.
- If fresh basil is available, use it instead of dried basil for a more vibrant and aromatic flavor.
- Consider adding vegetables like mushrooms, bell peppers, or spinach to make the soup more wholesome and nutritious.
- Garnish with fresh cilantro, a few drops of sesame oil, or a sprinkle of chopped green onions for added flair and flavor.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 18g
Carbohydrates 10g
Fiber 2.98g
Sugar 6g
Fat 33g