One 14-ounce can coconut milk (low-fat or regular)
One 2-inch piece fresh ginger root
1 3/4 cups chicken broth, preferably no-salt-added
1 tablespoon Sriracha
1 1/2 teaspoons fish sauce, or more as needed
Several large leaves of fresh basil, preferably Thai basil, plus a few more for garnish
12 ounces boneless, skinless chicken breast
Transfer the contents of canned coconut milk to a larger container or canister designed for an immersion (stick) blender, making sure to scrape all the solidified coconut cream/fat from the can. Puree until emulsified (even a little frothy).
Use a Microplane grater to zest the lime, reserving it in a small bowl. Cut the fruit in half and squeeze half the juice into a medium saucepan.
Use a spoon to scrape off the ginger’s skin, then cut the ginger into thin slices and add to the pan, along with the re-emulsified coconut milk, broth, Sriracha, fish sauce and the basil; bring just to a boil over medium-high heat.
Meanwhile, cut the chicken breast half crosswise into 1/4- to 1/2-inch-thick strips, cut those strips into bite-size chunks. Add them all to the soup; reduce the heat to medium-low, cover the saucepan and cook for 10 minutes. The chicken should be cooked through.
Uncover; discard the wilted basil. Stir in the remaining lime juice. Taste, and add more fish sauce, as needed.
Divide among bowls. Garnish with the reserved lime zest and fresh basil leaves. Serve hot.
Calories: 410; Total Fat: 28 g; Saturated Fat: 18 g; Sodium: 410 mg; Carbohydrates: 7 g; Dietary Fiber: 0 g; Sugars: 5 g; Protein: 28 g.