Coconut Chicken Soup
Tender chicken thighs, warm creamy broth, with an infusion of Asian flavors
Ingredients
- 4 cups low-sodium chicken broth
- 1 large red onion cut into quarters and thinly sliced
- 1 pound boneless, skinless chicken thighs (or leftover shredded chicken) cut into 1/2 inch pieces
- 14 ounce can unsweetened coconut milk
- 8 ounces sliced cremini baby bella, or button mushrooms
- 2 cups cooked brown rice
- 1/4 cup chopped fresh cilantro
- 2 cups packed fresh spinach
- 1 tbsp Asian fish sauce OR soy sauce
- 2 limes cut into wedges
Instructions
- In a large soup pot, combine the broth, onion, and 1 cup of water. Bring to a boil. Reduce heat and simmer until the onion is tender, about 10 minutes. Squeeze in lime juice to taste.
- Stir into the soup: chicken, coconut milk, mushrooms, and rice. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
- Stir in the 1/4 cup chopped cilantro, spinach, and the fish/soy sauce and cook another 3-5 minutes until the spinach is all wilted and the flavors meld.
- Ladle into bowls and serve with a lime wedge to squeeze over the top.
Notes
Don't be afraid of the fish sauce. It doesn't smell very pleasant in the bottle, but boy does it give the soup a wonderful flavor. If you are hesitant to use the fish sauce, just use soy sauce.
Source: adapted from Parents magazine January 2014
