Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 red bell pepper, diced
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 2 tablespoons soy sauce
  • 1-2 tablespoons chili paste (adjust to taste)
  • 2 cups fresh spinach or bok choy, roughly chopped
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped for garnish
  • Sliced green onions for garnish
  • Lime wedges for garnish

Instructions:

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the diced onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic and grated ginger, cooking until fragrant (about 1 minute).
  3. Incorporate sliced carrots, celery, and red bell pepper. Sauté for about 5 minutes until they begin to soften.
  4. Add chicken pieces to the pot, stirring until they are lightly browned (about 5-6 minutes).
  5. Pour in chicken broth and coconut milk. Stir in soy sauce and chili paste. Bring to a gentle simmer.
  6. Reduce heat and let simmer for 15 minutes until chicken is cooked through and vegetables are tender. Taste and adjust seasoning.
  7. Stir in fresh spinach or bok choy, cooking until wilted (about 2-3 minutes).
  8. Stir in lime juice. Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.