Ingredients
Scale
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 (14-ounce) can full-fat coconut milk
- 4 cups chicken broth
- 1 cup chopped mushrooms
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 2 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tbsp brown sugar (optional)
- Red pepper flakes (to taste)
Instructions
- Step 1: Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
- Step 2: Add onion to the pot and cook until softened, about 3-5 minutes. Add garlic and ginger and cook for another minute until fragrant. Stir in red bell pepper and mushrooms and cook for 2-3 minutes more.
- Step 3: Pour in coconut milk and chicken broth. Bring to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Step 4: Stir in cilantro, lime juice, fish sauce, and brown sugar (if using). Season with red pepper flakes to taste. Simmer for another 5 minutes to allow flavors to meld.
- Step 5: Serve hot, garnished with extra cilantro or lime wedges, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of extra chicken broth if needed to maintain a creamy consistency.
- Serve this comforting soup with a side of steamed jasmine rice to soak up the delicious coconut broth.
- For a richer flavor, lightly toast the chopped mushrooms before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American