Description
A creamy, zesty chicken and mushroom soup served with cilantro rice, perfect for cozy evenings.
Ingredients
Scale
- 2 chicken breasts, diced
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons fresh ginger, grated
- 2 limes, juiced
- 1 cup rice
- 1 cup cilantro, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add the onions and garlic, sauté until they are translucent and fragrant.
- Add the diced chicken to the pot and cook until it’s golden brown.
- Stir in the sliced mushrooms and freshly grated ginger, cooking for another 5 minutes until the mushrooms soften.
- Pour in the chicken broth and coconut milk. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Meanwhile, cook the rice according to package instructions. Once cooked, fluff and mix in the chopped cilantro.
- Squeeze the juice of the limes into the soup and season with salt and pepper to taste before serving.
- Serve the soup hot with cilantro rice on the side.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup soup with ½ cup cilantro rice
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg