Delight your family with this Asian-style Coconut Chicken Soup.
Cooking time
20
Difficulty
3
Servings
6
Ingredients For This Recipe
1 pound chicken breast, in small cubes
½ cup scallion, chopped
1 cup red bell pepper, julienned
1 teaspoon garlic, minced
1 cup mushroom, sliced
1 teaspoon fresh ginger, minced
1 teaspoon lime zest
1 teaspoon cilantro, minced
1 teaspoon basil, minced
8 cups water
1 cup (8 oz) coconut milk
Sea salt and black pepper, to taste
Lime, to taste
Preparation
Preheat 6-quart Dutch Oven at medium-high heat for about 3 minutes. Cook chicken cubes for 4 minutes, while constantly stirring with a Spatula.
Add remaining ingredients, except water and coconut milk. Cook for 2 more minutes, while stirring.
Pour water and coconut milk. Cover with the Redi-Temp™ valve open and cook until it whistles.
Reduce temperature to low. Adjust seasoning to taste. Cook another 7 minutes with cover on and valve closed. Serve immediately with a few drops of lime juice.
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