Healthy and delicious Poached Chicken Soup With Coconut Milk and Vegetables recipe

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

438

Ingredients (4 Servings)

  • 4 cups low-sodium chicken broth
  • 3-4 boneless, skinless chicken breasts
  • 1/2 kg squash,seeded and cut into wedges
  • 1 large sweet potato, cut into chunks
  • 1tsp grated fresh ginger
  • 1-inch strip lime zest, plus lime wedges for serving
  • 1 stalk lemongrass, crushed (optional)
  • 1-3 cup coconut milk
  • 1tbsp Asian fish sauce
  • chili oil
  • Fresh cilantro, for serving

Directions

  • Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° C and the vegetables are tender, 18 to 22 minutes.
  • Transfer the chicken to a plate and let rest for 5 minutes.
  • Using 2 forks, shred the chicken into large pieces.
  • Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass.
  • Serve topped with the chili oil and cilantro and with the lime wedges on the side.

Nutrition

Per serving:
  • Calories:- 172
  • Fat:- 4 g
  • Cholesterol:- 15 mg
  • Sodium:- 75 mg
  • Carbohydrate:- 81 g
  • Fiber:- 6 g
  • Protein: 41 g