Directions
- Combine the broth, chicken, squash, sweet
potato, ginger, lime zest, and lemongrass (if desired) in a large pot
and bring to a boil. Reduce heat and gently simmer until an instant-read
thermometer inserted in the thickest breast registers 165° F and the
vegetables are tender, 18 to 22 minutes.
- Transfer the chicken to a plate and let rest for 5 minutes.
- Using 2 forks, shred the chicken into large pieces.
- Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass.
- Serve topped with the chili oil and cilantro and with the lime wedges on the side.
http://www.realsimple.com/food-recipes/browse-all-recipes/skinless-breasts-poached-chicken-soup-coconut-milk
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