Thai Chicken Soup
Preparation time: 20 minutes
Cook time: 40 minutes
Servings: 4 - 6
Ingredients:
- 4 cloves garlic, finely grated
- 2-inch piece of fresh ginger, finely grated
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 medium red bell pepper, sliced and cubed
- 1 medium carrot, sliced
- 6 ounces boneless chicken breast, thinly sliced into cubes
- 15-ounce chicken broth
- 15-ounce can coconut milk
- 4 head bok choy, sliced
- A few leaves of fresh cilantro or basil (optional)
- 1 teaspoon crushed red pepper (optional)
Instructions:
- Warm vegetable oil in a pot over medium-high heat and add garlic and ginger. Sauté for 1 minute.
- Add onions, red bell pepper and carrots and sauté for 1 minute.
- Add the chicken and cook for 5 minutes, turning the chicken pieces 3 to 4 times as they begin to brown.
- Add the chicken broth and coconut milk and bring to boil, then simmer for 30 minutes.
- Add the baby bok choy and cook for 2 minutes until the bok choy is tender.
- Serve soup in a bowl topped with cilantro and crushed red pepper.
