Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat.

2. 2

   Add 1 large sliced onion and cook until softened, about 3 minutes, then add 4 minced cloves of garlic and 1 (2-inch) piece of julienned fresh ginger, cooking for another 2 minutes until fragrant.

3. 3

   Stir in 2 sliced green chilies and 1 teaspoon of ground cardamom, cooking for 1 minute until aromatic.

4. 4

   Pour in 1 can (13.5 oz) full-fat coconut milk and 2 cups of chicken broth, then add 2 tablespoons of fish sauce and 1/2 teaspoon of freshly ground black pepper, bringing the mixture to a gentle simmer.

5. 5

   Carefully add 1.5 pounds of boneless, skinless chicken thighs to the simmering broth, ensuring they are fully submerged, and poach gently for 15-20 minutes, or until the chicken is cooked through and tender.

6. 6

   Remove the cooked chicken and shred it into bite-sized pieces, then return the shredded chicken to the broth.

7. 7

   Stir in 1 cup of fresh spinach or bok choy leaves and 2 tablespoons of calamansi juice, cooking for 2 minutes until the greens are just wilted.

8. 8

   Taste and adjust seasoning with additional salt or fish sauce if needed, and serve immediately with steamed rice.