Quick Thai-Inspired Chicken Soup

This is a non-spicy Thai chicken soup made delicious with coconut milk, fresh veggies, and ginger. You can serve this over rice.

Step: 1

Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.

Step: 2

Pour in chicken broth and coconut milk and bring to a boil.

Step: 3

Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

Per Serving: 463 calories; protein 25g; carbohydrates 28.2g; fat 32.6g; cholesterol 26.9mg; sodium 1103.3mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.