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Slow-Roasted Chicken Soup
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.
Ingredients
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.
