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Thai Coconut Chicken Soup with Mushrooms & Bell Pepper.

  • 1 lb
    chicken breasts, boneless skinless
  • 16 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 2
    limes
  • 2
    orange bell peppers
  • ½ lb
    white mushrooms
  • 4 slices
    whole grain bread
  •  
    fish sauce
  •  
    honey
  •  
    virgin coconut oil
  • 1
    Wash and dry mushrooms and bell peppers. Thinly slice mushrooms. Seed and small dice peppers. Transfer both to a medium bowl.
    ½ lb white mushrooms
    2 orange bell peppers
  • 2
    Peel and mince garlic and ginger. Grate 2 tsp of lime zest.
    4 cloves garlic
    2 (1 inch) pieces ginger
    2 limes
  • 3
    Heat a medium saucepan over medium heat.
  • 4
    Cut chicken into bite-sized pieces.
    1 lb chicken breasts, boneless skinless
  • 5
    Coat bottom of saucepan with oil. Add chicken and, stirring frequently, cook until cooked through, 3-4 minutes. Transfer to a plate.
    about 2 tbsp virgin coconut oil
  • 6
    Return saucepan to stove. Add more oil, garlic and ginger. Stir until fragrant, 15-30 seconds. Add mushrooms, bell pepper, lime zest and juice. Stirring frequently, cook until vegetables are tender, 2-3 minutes.
    1 tbsp virgin coconut oil
    1 lime
  • 7
    Add broth, coconut milk, fish sauce, honey, and chicken. Simmer for about 5 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    1 (13.5 fl oz) can coconut milk
    4 tsp fish sauce
    2 tsp honey
  • 8
    Toast bread.
    4 slices whole grain bread
  • 9
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Cut remaining lime into wedges.
    1 small bunch cilantro
  • 10
    To serve, pour soup into a bowl, garnish with cilantro and squeeze lime juice, and have bread on the side. Enjoy!