Coconut Ginger Chicken Soup Recipe d_w

Name: Coconut Ginger Chicken Soup Recipe d_w
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp lemon juice. Note: if lemongrass is used, reduce lemon juice by 1 tbsp.; 3 tsp powdered ginger; 1/2 tsp black pepper; 1/2 tsp lemon pepper; 1 oz. toasted sesame oil; 2 tsp Huy Fong chili garlic sauce; 1/2 tsp coriander; 1/2 tsp curry powder; 3 medium uncooked chicken breasts, sliced thin; 22 oz. of chicken broth; 1 can of coconut milk (14 oz.); 1/2 Red bell pepper, chopped long; 1/2 Green poblano pepper, chopped long; 1/4 cup chopped white onions; 2 tbsp olive oil; Bamboo shutes; 1 Green onion, chopped thin; 1/8 cup of diced cilantro; (Optional) 1/4 cup long chopped lemongrass

Servings: persons

6 tbsp lemon juice. Note: if lemongrass is used, reduce lemon juice by 1 tbsp.
3 tsp powdered ginger
1/2 tsp black pepper
1/2 tsp lemon pepper
1 oz. toasted sesame oil
2 tsp Huy Fong chili garlic sauce
1/2 tsp coriander
1/2 tsp curry powder
3 medium uncooked chicken breasts, sliced thin
22 oz. of chicken broth
1 can of coconut milk (14 oz.)
1/2 Red bell pepper, chopped long
1/2 Green poblano pepper, chopped long
1/4 cup chopped white onions
2 tbsp olive oil
Bamboo shutes
1 Green onion, chopped thin
1/8 cup of diced cilantro
(Optional) 1/4 cup long chopped lemongrass

1
Combine first eight ingredients in a bowl as a marinade and add chicken.
2
Let it sit for at least 20 minutes.
3
Combine chicken broth and coconut milk in a medium pot with a lid.
4
Heat on high stirring occasionally while preparing vegetables.
5
Add white onions and peppers to a pan with olive oil and saute over high heat until slightly seared.
6
Reduce heat and add bamboo shoots, then cover pan to steam for 1 minute.
7
Add chicken with marinade and the sauteed vegetables to soup base and bring to a boil.
8
Lower heat, cover and simmer for 3 to 4 minutes.
9
Check chicken to make sure its cooked thoroughly, then remove from heat.
10
Ladle into large bowls to serve, adding green onions and cilantro as desired.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 tbsp lemon juice. Note: if lemongrass is used, reduce lemon juice by 1 tbsp., 3 tsp powdered ginger, 1/2 tsp black pepper, 1/2 tsp lemon pepper, and more.

Yes, Coconut Ginger Chicken Soup Recipe d_w falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!