Description
A comforting soup with tender chicken, creamy coconut milk, and fresh cilantro in a warmly spiced broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 4 cups low-sodium chicken broth
- 1 can (14 oz) full-fat coconut milk
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red bell pepper, sliced thin
- 1 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 green onions, sliced thin
- Lime wedges for serving
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Cook diced onion for 4-5 minutes until softened.
- 2. Add garlic, ginger, and jalapeño. Cook 1 minute until fragrant.
- 3. Add coriander, cumin, and turmeric. Stir for 30 seconds.
- 4. Pour in chicken broth, scraping up any browned bits.
- 5. Add coconut milk and whisk to combine.
- 6. Season chicken thighs and nestle into the liquid.
- 7. Bring to a boil, reduce heat, cover and simmer 20-25 minutes.
- 8. Remove chicken, let cool, then shred into bite-sized pieces.
- 9. Add bell pepper to soup and cook 5 minutes.
- 10. Return chicken to pot, stir in cilantro and warm through.
- 11. Remove from heat, stir in lime juice and adjust seasoning.
- 12. Serve garnished with green onions and lime wedges.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Reheat gently and refresh with lime juice and cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g