Coconut milk tames the heat and pairs deliciously with sliced chicken breast in this Thai-inspired chicken soup from Clean Eating. This soup is a great way to use rotisserie chicken and satisfy your protein goals.
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 cup (240 ml) carrots, scrubbed and chopped into approximately 1/2-inch pieces
- 1 cup (240 ml) small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1/2 cup (120 ml) light coconut milk
- 1/2 cup (120 ml) skim milk
- 2 boneless, skinless chicken breasts (4 ounces each)
- 1/2 cup (120 ml) snow peas, cleaned and cut lengthwise
- 1 tablespoon (15 ml) crushed red pepper, or to taste
- 1 tablespoon (15 ml) fresh lemon juice
- 4 tablespoons (60 ml) cilantro, coarsely chopped
Heat oil in a stockpot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are slightly translucent.
Add broth, coconut milk and skim milk. Bring to a light boil.
Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
Remove chicken and set aside. Add peas and crushed red peppers to soup. Simmer for 2–3 minutes.
When cool enough to handle, slice chicken and add pieces back to the soup.
Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.
Serves: 4 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 250; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 30mg; Sodium: 50mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 6g; Protein: 16g