Recipe
Author
Hy-Vee Seasons Magazine
Save Options
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.