Thai Chicken Soup

Preparation time: 20 minutes
Cook time: 40 minutes
Servings: 4 - 6

Ingredients:

  • 4 cloves garlic, finely grated 
  • 2-inch piece of fresh ginger, finely grated 
  • 2 tablespoons olive oil 
  • 1 small onion, thinly sliced 
  • 1 medium red bell pepper, sliced and cubed 
  • 1 medium carrot, sliced 
  • 6 ounces boneless chicken breast, thinly sliced into cubes 
  • 15-ounce chicken broth 
  • 15-ounce can coconut milk 
  • 4 head bok choy, sliced 
  • A few leaves of fresh cilantro or basil (optional) 
  • 1 teaspoon crushed red pepper (optional) 

Instructions:

  1. Warm vegetable oil in a pot over medium-high heat and add garlic and gingerSauté for 1 minute
  2. Add onions, red bell pepper and carrots and sauté for 1 minute
  3. Add the chicken and cook for 5 minutes, turning the chicken pieces 3 to 4 times as they begin to brown
  4. Add the chicken broth and coconut milk and bring to boil, then simmer for 30 minutes
  5. Add the baby bok choy and cook for 2 minutes until the bok choy is tender
  6. Serve soup in a bowl topped with cilantro and crushed red pepper.

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