Creamy Coconut Chicken Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken Soup

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Soup

Savor the warm, creamy tang of this coconut-infused chicken soup. Tender chunks of chicken meld with a vibrant blend of carrots, red bell pepper, and aromatic spices, creating a uniquely satisfying and light dish perfect for any meal of the day.

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NUTRITION

383kcal
Protein
43.8g
Fat
13.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tbsp Lime Juice (15g)

1 tbsp Cilantro (2g)

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PREPARATION

  • 1

    Dice the carrot, red bell pepper, and onion into small, even pieces. Mince the garlic and grate the ginger.

  • 2

    In a medium pot, heat the low-sodium chicken broth over medium heat. Add the diced vegetables, garlic, and ginger, and simmer until they are tender, about 5 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces. Add the chicken to the pot and let it cook through, approximately 6-8 minutes.

  • 4

    Pour in the light coconut milk and bring the soup back to a simmer. Allow the flavors to meld for an additional 3 minutes.

  • 5

    Stir in the lime juice, adjust seasoning if needed, and remove from heat.

  • 6

    Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm.

Creamy Coconut Chicken Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chicken Soup

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Soup

Savor the warm, creamy tang of this coconut-infused chicken soup. Tender chunks of chicken meld with a vibrant blend of carrots, red bell pepper, and aromatic spices, creating a uniquely satisfying and light dish perfect for any meal of the day.

NUTRITION

383kcal
Protein
43.8g
Fat
13.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 cup Low-Sodium Chicken Broth (240g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tbsp Lime Juice (15g)

1 tbsp Cilantro (2g)

PREPARATION

  • 1

    Dice the carrot, red bell pepper, and onion into small, even pieces. Mince the garlic and grate the ginger.

  • 2

    In a medium pot, heat the low-sodium chicken broth over medium heat. Add the diced vegetables, garlic, and ginger, and simmer until they are tender, about 5 minutes.

  • 3

    Cut the chicken breast into bite-sized pieces. Add the chicken to the pot and let it cook through, approximately 6-8 minutes.

  • 4

    Pour in the light coconut milk and bring the soup back to a simmer. Allow the flavors to meld for an additional 3 minutes.

  • 5

    Stir in the lime juice, adjust seasoning if needed, and remove from heat.

  • 6

    Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm.