Ingredients
SERVINGS: 6 Serving(s)
- 1 tablespoon olive oil
- 1 large onion
- 4 cloves garlic
- 4 cups chicken broth
- 2 cups coconut milk
- 6 cups chopped bokchoy
- 2 stalks celery
- 4 carrots, diced
- 3 cups diced potato
- 2 skinless, boneless chicken breasts cut into cubes
- salt and pepper to taste
- To taste: sriracha sauce or sliced jalapeño
Preparation
Heat oil in large stockpot, stir onion and garlic until soft (about 10 minutes). Add broth, coconut milk, celery, carrots and potato and bring to a boil. Simmer for about five minutest. Season chicken pieces with salt and pepper and add to the soup, along with the bokchoy. Cook on medium for another 10 minutes. Serve with homemade cornbread!
About this recipe
Kitchenware from Bering’s on Westheimer; Berings.com
