Coconut Chicken Soup
This coconut chicken soup is the perfect nutrient-dense dinner for cold weather. This recipe is easy to prepare and makes great leftovers!
Cost: 
Ease: 
Health Benefit:
Chicken is a great source of lean protein. Ginger, onion, basil, and curry reduce inflammation and promote overall health. Mushrooms are rich in vitamins and minerals.
Large pot
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 can full fat coconut milk
- 8 slices of fresh ginger
- 1 TBSP red curry paste
- 2 TBSP brown sugar
- ½ sweet onion, thinly sliced
- ½ lb mushrooms, thinly sliced
- 5 TBSP fish sauce
- ⅓ cup fresh basil leaves
- ½ cup lime juice
You can use vegetable broth in place of chicken broth. You can also use chicken thighs. For a lower fat recipe, use low or reduced fat coconut milk.
Step by Step Instructions
Step 1
In a large pot over medium heat, combine chicken broth, coconut milk, ginger, curry paste, sugar, and onion; Bring to a boil
Step 2
Add chicken, mushrooms, and fish sauce; Reduce heat to medium low; Simmer for about 5 minutes
Step 3
Add lime juice and basil; Simmer an additional 3 minutes
Step 4
Serve over white rice
Step 5
Enjoy!