Chicken coconut soup

Recipe Information

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 clove garlic, minced

• 1 medium onion, chopped

• 1 cup carrots, chopped into 1/2-inch pieces

• 1 cup small red potatoes, chopped into 1/2-inch pieces

• Salt, to taste

• Ground black pepper, to taste

• 1 1/2 cups low-sodium chicken broth

• 1/2 cup light coconut milk

• 1/2 cup skim milk

• 2 boneless, skinless chicken breasts (4 ounces each), sliced

• 1/2 cup snow peas, cut lengthwise

• 1 teaspoon red pepper flakes

• 1 teaspoon lemon juice

• 4 tablespoons fresh cilantro, coarsely chopped

Directions

• Add the olive oil, garlic, onion, carrots, potatoes, and olive oil to a large pot and heat over medium. Cook until the onions are lightly translucent.

• Add the broth, coconut milk, and milk to the pot and bring to a light boil.

• Reduce the heat and add the chicken to the pot. Cover the pot and let simmer over low heat for 12 minutes.

• Add the peas and chile flakes to the soup, cover, and simmer for another 2-3 minutes.

• Add the lemon juice and sprinkle in the cilantro before serving.

• Season with salt and pepper if desired.

Nutrition (per serving)

• Calories: 250 cal

• Total fat: 12g

• Saturated fat: 5g

• Cholesterol: 30mg

• Sodium: 150mg

• Carbohydrate: 18g

• Fiber: 3g

• Sugar: 6g

• Protein: 16g