This is a tangy, sweet Thai-inspired soup that’s super high in protein and, as with any recipe on this site, can be made a million different ways. It’s delicious with fresh spinach, green chard, chilis, kaffir lime leaves, mushrooms, and brown jasmine rice. When I am on a strict anti-inflammatory cleanse, I make it exactly as described below…and it hits the spot just right.
Serves 3-4
Ingredients
2-3 chicken breasts, cut into large bite-sized pieces
1 red onion, sliced thinly
1 T. olive oil
3 stalks lemongrass, cut into quarters (you want large pieces you can easily pick out before serving)
2 c. water
juice of 1 lemon
1 13.5 oz. light coconut milk
2 bunches baby bok choy
Directions
Heat a medium saucepan on medium heat. Place olive oil, onion slices, and chicken in pan and sauté until onions begin to soften.
To prepare the lemongrass, cut off the ends of each stalk and peel off the outer layer and discard. Cut each stalk into 4 large pieces. The lemongrass is only used to flavor the soup, so make sure the lemongrass chunks are large enough that you can easily pick them out before serving.
To prepare the bok choy, I cut off the bottom of the bunch and thoroughly clean each leaf. You can leave the bok choy leaves full or chop into smaller pieces.
Add the water, lemongrass, and lemon juice to the saucepan and stir to combine. Simmer for 15 minutes.
Add the coconut milk and simmer for 10 minutes.
Add the bok choy leaves and simmer for 5 minutes. Remove soup from the heat when the chicken is fully cooked. Take out the lemongrass chunks, sprinkle with salt and pepper, and enjoy!
