Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb boneless chicken breast, diced
- 1 thumb-sized piece fresh ginger, minced
- 2 stalks fresh lemongrass, smashed
- 1 red bell pepper, sliced
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Gather and prepare all ingredients: dice chicken, slice bell pepper, and mince ginger.
- In a large pot over medium heat, sauté minced ginger and smashed lemongrass in oil for about 2 minutes until fragrant.
- Add diced chicken to the pot; cook until no longer pink (about 5 minutes), stirring occasionally.
- Pour in vegetable broth and add sliced bell pepper; bring to a gentle simmer for about 10 minutes.
- Stir in coconut milk and let simmer for another 5 minutes to blend flavors.
- Add lime juice before serving; garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg