Creamy Thai Coconut and Chicken Soup

 

This Thai-inspired, fat-flushing soup has a creamy coconut milk base (which has been proven to help with weight loss) and is scented with turmeric, lime juice, fish sauce, garlic and a healthy dose of fresh ginger. The garlic and ginger speed up your metabolism, while the ground turmeric calms any inflammation. The bulk of the soup comes from lean chicken breasts that are simmered in coconut milk until tender and juicy, plus a generous amount of vegetables. When slicing your ingredients be sure to cut the carrots and bell pepper into matchsticks. This way they will cook in the same amount of time that it takes for the bok choy to soften.

 
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Serves 4 to 6

  • 1 quart low-sodium chicken broth

  • Two 13.5-ounce cans light coconut milk

  • ¼ cup fish sauce, plus more as needed

  • 1 Tablespoon ground turmeric

  • One 2-inch piece fresh ginger, peeled and julienned

  • 3 large garlic cloves, thinly sliced

  • 1 large lime, halved

  • 2 boneless skinless chicken breasts

  • ½ head bok choy, cleaned and chopped (about 5 cups)

  • 1 red bell pepper – stemmed, seeded and julienned

  • 1 large carrot, julienned

  • 1 small bunch scallions, white and light green parts cut into 1-inch lengths and dark green parts julienned

  • Kosher salt

  • Small cilantro sprigs and thinly sliced Fresno pepper (optional), for garnish

  • Lime wedges, for serving

     

    1. In a large pot, whisk the chicken broth with the coconut milk and turmeric until combined. Add the fish sauce, ginger and garlic. Squeeze the juice from the lime into the pot and then add the citrus halves. Bring to a simmer over moderate heat. 

    2. Add the chicken breasts, cover and reduce the heat to low. Gently simmer, flipping once, until cooked through, 15 to 20 minutes. Using tongs, transfer the chicken breasts to a plate and let cool slightly. Shred the meat using two forks. Discard the lime halves.

    3. Add the bok choy, bell pepper, carrot and white and light green scallion parts to the soup and bring to a simmer. Cook until the vegetables are just tender, about 5 minutes. Add the shredded chicken to the soup and season with more fish sauce, if needed.

    4. Ladle the soup into shallow bowls and garnish with the julienned scallion greens, cilantro sprigs and thinly sliced Fresno pepper, if using. Serve right away, passing with lime wedges at the table.