Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Original recipe here.

This turned out great!
You could definitely add more veggies, and easily omit meat to make a vegetarian dish.

Poached Chicken Soup With Coconut Milk and Chunky Vegetables

Serves 4
Hands-On Time 20 min
Total Time 50 min

INGREDIENTS

4 cups low-sodium chicken broth
2 8-ounce boneless, skinless chicken breasts (I used thighs)
1 2-pound squash (such as kabocha or acorn), seeded and cut into wedges
1 large sweet potato (about 1 pound), cut into chunks
1 tsp grated fresh ginger
1 1-inch strip lime zest, plus lime wedges for serving
1 stalk lemongrass, crushed (optional)
1 14-ounce can coconut milk
1 Tbs. Asian fish sauce
Asian chili oil (found in the international aisle of the supermarket)
Fresh cilantro, for serving

DIRECTIONS

Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest breast registers 165° F and the vegetables are tender, 18 to 22 minutes.

Transfer the chicken to a plate and let rest for 5 minutes.

Using 2 forks, shred the chicken into large pieces.
Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass.

Serve topped with the chili oil and cilantro and with the lime wedges on the side.