Lemongrass Chicken Soup

1

Add the diced chicken to the pot and cook until it’s no longer pink on the outside, about 5-7 minutes.

2

Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.

3

Add the coconut milk, sliced red bell pepper, and mushrooms. Let it simmer for another 15 minutes until the vegetables become tender.

4

Add lime juice and fish sauce. Adjust seasoning with salt and pepper as desired. Take out the lemongrass stalks before serving.

Full recipe & nutritional value on foodfaithfitness.com