Recipe
Description
Lemongrass paste brings this soup to life with bright, vibrant flavors. Try it in other soups, too, like your favorite chicken and rice.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
½ tsp. Hy-Vee coconut oil | ||
½ c. chopped onion | ||
2 tsp. minced fresh garlic | ||
3 c. Hy-Vee 33%-less-sodium chicken broth | ||
1 c. thinly sliced carrots | ||
2 c. sliced mushrooms | ||
1 c. chopped zucchini | ||
1 tbsp. lime juice | ||
2 tsp. lemongrass paste | ||
2 tsp. grated fresh ginger | ||
2 tsp. Hy-Vee less sodium soy sauce | ||
Fish sauce, optional | ||
1 lbs. boneless skinless chicken breasts, thinly sliced | ||
1 (13.5 oz) can unsweetened coconut milk | ||
Sriracha, fresh cilantro and lime wedges, for serving |
Directions
- In a 4-quart saucepan, heat coconut oil over medium heat. Add onions and garlic; cook for 3 minutes or until onions are soft, stirring occasionally.
- Add broth and carrots. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add mushrooms, zucchini, lime juice, lemongrass paste, ginger, soy sauce, and, if desired, fish sauce. Cook for 5 minutes or until zucchini is tender. Add chicken and coconut milk. Return to a simmer and continue to cook for 5 minutes or until chicken is cooked.
- Divide soup among bowls. Serve with Sriracha, cilantro and/or lime wedges, if desired.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 85mg
- Sodium: 730mg
- Total Carbohydrates: 10g
- Protein: 29g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 20%
0%
Iron 6%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Health 2016.