Name: Thai Tomato Coconut Soup with Grilled Chicken & Mixed Greens Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.681 kg chicken breasts, boneless skinless; 1062 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 1 ½ (142 g) pkg spring mix (mixed greens); 1 ½ medium yellow onions; black pepper; Dijon mustard; extra virgin olive oil; salt; virgin coconut oil

Thai Tomato Coconut Soup with Grilled Chicken & Mixed Greens SaladThai Tomato Coconut Soup with Grilled Chicken & Mixed Greens Salad — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

0.681 kg chicken breasts, boneless skinless

1062 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

3 (398 ml) cans diced tomatoes

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

1 ½ (142 g) pkg spring mix (mixed greens)

1 ½ medium yellow onions

black pepper

Dijon mustard

extra virgin olive oil

salt

virgin coconut oil

Instructions

Peel and small dice the onion. Peel and mince the garlic. Peel and mince or grate the ginger.

Heat a large pot over medium heat.

Melt coconut oil in the pot. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onion is softened, 3-4 minutes.

Add the broth, diced tomatoes, coconut milk, salt, and pepper; stir to combine. Simmer for 10 minutes.

Heat a grill, outdoor grill, or skillet over medium heat.

Cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Coat the grill or skillet with oil. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side.

Wash and dry the mixed greens.

In a small bowl, prepare the salad dressing by whisking together lime juice, olive oil, Dijon, salt, and pepper.

Cut remaining lime into wedges for garnishing.

Using an immersion (hand) blender (or regular blender), purée the soup until smooth.

Slice the chicken crosswise on an angle.

Serve soup in a bowl and garnish with lime wedges. Arrange a bed of mixed greens on the side, top with chicken slices, and drizzle with dressing. Enjoy!

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