Vietnamese Coconut Chicken Soup

1. 1

   Combine coconut milk and stock in a large saucepan over moderate heat. Bring to a boil. Add lime leaves, ginger, lemongrass and chilies. Reduce heat and simmer, covered, for 7 mins. Add pumpkin and cook, covered, for 3 mins.

2. 2

   Add chicken and simmer, uncovered, for 5 mins. Add broccoli and simmer for 3 mins more or until chicken is cooked and vegetables are tender.

3. 3

   Stir in fish sauce and sugar. Ladle soup into bowls. Serve topped with bean sprouts and cilantro sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.