Thai Coconut Soup with Peanuts

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 pounds boneless, skinless chicken breast, cut into bite-size pieces

2 tablespoons olive or coconut cooking oil

1 red bell pepper, seeded and diced

1 small onion, chopped

1 lime, zested and juiced

4 cups chicken broth

2 (14 ounce) cans unsweetened coconut milk

½ cup creamy peanut butter

3 tablespoons garlic chili sauce

2 tablespoons soy sauce

½ cup chopped fresh cilantro (plus additional for garnish)

¼ cup peanut, coarsely chopped (for garnish)

Directions

In a large stock pot over medium-high heat, pour oil and swirl around the bottom to coat. Add the chicken and brown on each side. Cook in batches if needed to avoid crowding the pot. Remove chicken from pot and keep warm.

Add red bell pepper and onion to pot. Cook until softened, about 3 minutes.

Place the chicken back into the pot. Add the lime juice, lime zest, chicken broth, coconut milk (with solids), peanut butter, garlic chili sauce, and soy sauce to the chicken and vegetables in the pot. Bring to a boil, reduce heat, and simmer for 15 minutes.

Remove from heat and stir in chopped cilantro.

Garnish with chopped peanuts and cilantro.

Nutrition

• Serving Size: 1
• Calories: 904
• Total Fat: 51 g
• Saturated Fat: 23 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Cholesterol: 198 mg
• Sodium: 2032 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 6 g
• Total Sugars: 14 g
• Protein: 85 g