Comfort Bowl: Chicken & Coconut Soup
A creamy and light soup that combines chicken, coconut milk, and fresh veggies to warm you from the first spoon.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use bite-size pieces for quick cooking.
- 1 can coconut milk Keeps the soup creamy; do not boil hard.
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 cup broccoli florets Add later for crisp texture.
- 1 each red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice For a bright flavor.
- Salt and pepper to taste
- Fresh cilantro for garnish Fresh cilantro for garnish Add for freshness when serving.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add garlic and ginger, sautéing until fragrant.
- Add the diced chicken and cook until browned.
Cooking
- Pour in the chicken broth and coconut milk, then bring to a simmer.
- Add mushrooms, broccoli, and red bell pepper, and simmer for about 10–15 minutes until the vegetables are tender.
- Stir in soy sauce and lime juice, seasoning with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
Comfort Bowl: Chicken & Coconut Soup keeps well in the fridge for 3–4 days. Cool to room temperature, put in an airtight container, and chill. For longer storage, freeze in single portions for up to 3 months.