Coconut Chicken Soup With Chilies and Lime

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, sliced
• 2 tablespoons chopped fresh ginger
• 1 Thai or serrano chili, halved
• 1 3-inch piece lemongrass, smashed (optional)
• kosher salt
• 6 cups low-sodium chicken broth
• 3/4 pound boneless, skinless chicken breasts
• 1 14-ounce can coconut milk
• 1 medium head bok choy, chopped (about 4 cups)
• cilantro and lime wedges, for serving

Directions

1. Heat the oil in a large pot over medium heat. Add the onion, ginger, chili, lemongrass (if desired), and ½ teaspoon salt and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through, 6 to 8 minutes.
2. Discard the lemongrass. Transfer the chicken to a bowl and shred the meat, using 2 forks. Add the coconut milk and bok choy to the pot and simmer until tender, 2 to 4 minutes. Return the chicken to the pot.
3. Serve the soup topped with cilantro and lime wedges.