Lemongrass-Coconut Soup

Photo Credit: V. R. Roadifer

Lemongrass-Coconut Soup

1 qt chicken broth
1 can coconut milk (I used lite)
2 boneless skinless chicken breasts, cut into bite-sized pieces
2 5 inch stalks lemongrass, cut into rounds
2 broccoli stalks, sliced into rounds
1 cup carrots, cut into matchsticks
1 inch fresh ginger, cut into matchsticks plus extra for marinade
6 oz snow peas
1 bunch green onions (about 5 bulbs), cut into small rounds
Garlic Chili Sauce
Lime wedges
Pad Thai Sticks (rice noodles)*

Marinate chicken breasts in one teaspoon garlic chili sauce and a half inch of smashed ginger for at least one hour. In large pot, combine chicken broth, coconut milk, chicken, carrots, broccoli stems, ginger and lemongrass. Bring to a boil. Turn heat down to a low simmer until chicken is cooked through. Add snow peas and green onions and simmer until peas are cooked. I like them to still be slightly crunchy and bright green so I throw them into the pot last. Serve over Pad Thai Sticks with Garlic Chili Sauce and a lime wedge.

*To prepare Pad Thai Sticks soak noodles in boiling water for about 10-15 minutes. Make just enough noodles for those who are eating.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Soup. Bookmark the permalink.

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