Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 pound chicken breast, diced
- 1 butternut squash, peeled and diced
- 4 cups chicken broth
- 1 can coconut milk
- 2 cups bok choy, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
- Red pepper flakes for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant.
- Add grated ginger and chicken to the pot, browning the chicken.
- Stir in the diced butternut squash, chicken broth, and coconut milk. Bring to a simmer.
- Cook for about 15 minutes until the vegetables are tender.
- Fold in the chopped bok choy and lime juice, cooking for an additional 2-3 minutes.
- Serve hot, garnished with cilantro, lime wedges, and red pepper flakes.
Notes
For a vegan option, replace chicken with tofu and use vegetable broth. Store leftovers in airtight containers for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg