Description
Warm up with this quick and easy Coconut Miso Chicken Soup, a delicious fusion of creamy coconut milk and savory miso, perfectly complemented by tender chicken and hearty chickpeas. Ideal for busy weeknights or when you crave a comforting bowl of goodness.
Ingredients
– 1 tablespoon olive oil
– 1 pound chicken tenderloin, cut into bite-sized pieces
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 3 tablespoons white miso paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups baby spinach
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro and sliced green onions, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chicken tenderloin pieces and sauté until golden brown and cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant.
3. Stir in the miso paste, ensuring it is well incorporated with the onions, garlic, and ginger.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
5. Add the chickpeas and cooked chicken tenderloin to the pot. Simmer for another 5-7 minutes, allowing the flavors to meld.
6. Add the baby spinach and soy sauce, stirring until the spinach wilts.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro and sliced green onions.