Chicken Coconut Soup
Ingredients:
- 1 tbsp Fresh Ginger minced
- .25 c Lime Juice
- 2 tbsp Lime Zest
- 3 cloves Garlic minced or pressed
- 6 c Chicken Broth low-sodium
- 1.5 lb Boneless Skinless Chicken Thighs diced into 1 inch pieces
- 8 oz Shiitake Mushrooms stemmed and cut into bite size pieces
- 13.5 oz Full Fat Canned Coconut Milk
- 2 tbsp Fish Sauce
- 1 tsp Honey
- .5 bunches Fresh Cilantro rinsed and chopped
Instructions:
- Bring lime juice, lime zest, ginger, garlic, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes.
- Mix in coconut milk, fish sauce, and honey.
- Divide soup among bowls. Serve with cilantro. For extra spice can add chili oil or hot sauce if not strict AIP.
Nutrition
Calories: 477kcal | Carbohydrates: 15g | Protein: 38g | Fat: 30g | Saturated Fat: 22g | Cholesterol: 161mg | Sodium: 2169mg | Potassium: 1175mg | Fiber: 3g | Sugar: 6g | Vitamin A: 110IU | Vitamin C: 33.7mg | Calcium: 60mg | Iron: 3.9mg
Tried this recipe?Let us know how it was!
Leave a Comment