Tom Yum Soup (Thai Chicken Coconut Soup)

Tom Yum Soup (Thai Chicken Coconut Soup)

Broth:

2 cans coconut milk, full fat (~28oz)

28 oz chicken broth

1/2 c lime juice

two blades of lemon grass, just the ends, sliced into 4 inch lengths

2 T finely chopped ginger

2 cloves garlic, minced

Sea salt, finely ground

Ground black pepper to taste

Chicken:

2 boneless, skinless chicken breasts

Sea Salt, finely ground to taste

Ground black pepper to taste

ground coriander to taste

lime juice

coconut oil spray

Veggies (suggested ideas):

Broccoli florets

bok choi (sliced into 1/2 strips)

green onions (white ends)

Cauliflower florets

Garnish:

Green onions (green part, sliced thin)

cilantro leaves

Heat grill to high.  Spray breasts lightly with coconut oil.  Sprinkle with coriander, generously.  Sprinkle salt and pepper to taste.  Grill on high heat until just done in middle.  Remove chicken, set aside and allow to rest

In a large pan, add all the broth ingredients and bring to a boil.  Reduce heat to a simmer.  Add veggies to the broth as chicken cooks on the grill.

To serve: chop up chicken breasts into bite sized pieces and add to your bowl.  Ladle a generous portion of soup over the chicken.   Add a handful of green onions and cilantro to the top. Enjoy!