Thai Coconut Chicken Soup with Miso
Thai Coconut Chicken Soup — a real, well-tested recipe built around quality ingredients you can find at any grocery store. Bright flavors, balanced macros, and easy enough for a busy weeknight. A swirl of white miso deepens the umami.
Ingredients
- 1 lbchicken breast
- 1 cancoconut milk
- 4 cupschicken broth
- 1 tbspginger
- 2 tbsplime juice
- 2 stalkslemongrass
- 1 tbspwhite miso
Instructions
- 1
Preheat your oven to 400°F or set a large skillet over medium-high heat.
- 2
Season the chicken breast generously with salt, pepper and the listed spices.
- 3
Prep the ginger; cut into bite-sized pieces.
- 4
Cook the main protein or starch through, 12–18 minutes depending on size.
- 5
Combine with the sauce or remaining ingredients and simmer to meld flavors.
- 6
Serve hot, garnished as desired with fresh herbs or a squeeze of citrus.
- 7
Whisk a tablespoon of white miso into the cooking liquid for a savory finish.
Cook's tip
Make a double batch — leftovers keep beautifully in the fridge for up to 4 days.
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