Slow-Roasted Chicken Soup

Name: Slow-Roasted Chicken Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 pieces chicken thigh; 1 bell pepper; 1/2 cup bean sprouts; 2 bok choy; 2 cups jasmine rice; 1 tsp lemongrass; 2 tsp palm sugar; 1/4 cup lime juice; to taste coconut milk; 3 tbsp olive oil; to taste salt and black pepper

A slow-roasted Thai chicken soup with bell pepper, bean sprouts and bok choy, finished with lemongrass, palm sugar and coconut milk, served over jasmine rice.

Total time

75 min

Prep

30 min

Cook

45 min

Difficulty

easy

Cuisine

Thai

gluten-free

Ingredients

4 pieceschicken thigh

1bell pepper

1/2 cupbean sprouts

2bok choy

2 cupsjasmine rice

1 tsplemongrass

2 tsppalm sugar

1/4 cuplime juice

to tastecoconut milk

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken thigh and simmer it over medium-high heat until well browned, about 5 minutes.

Add the bell pepper, bean sprouts and bok choy, cooking until softened, about 5 minutes.

Stir in the lemongrass, palm sugar, lime juice and coconut milk for 4 minutes.

Cook the jasmine rice separately and fluff with a fork.

Let the chicken simmer for about 17 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the jasmine rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

309

Protein

10.8g

Fat

11.5g

Carbs

40.5g

Fiber

1.8g

Sodium

26mg

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