Slow-Roasted Chicken Soup

Name: Slow-Roasted Chicken Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
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 soup featuring chicken thigh.

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

Prep all ingredients: chop bell pepper, bean sprouts, bok choy and measure out the lemongrass.

Season the chicken thigh with salt and pepper, then simmer over medium-high heat until well browned, about 5 minutes.

Add bell pepper, bean sprouts, bok choy to the pan and cook until softened, 5 minutes.

Stir in lemongrass, palm sugar, lime juice, coconut milk and cook for another 4 minutes until fragrant.

Meanwhile, prepare the jasmine rice according to package instructions and set aside.

Combine everything in the pan, reduce heat, and let simmer for 17 minutes so the flavors meld.

Taste and adjust seasoning with extra salt, pepper, or a squeeze of citrus if needed.

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