• 4 cups low-sodium organic chicken broth
  • 2 8-ounce boneless, skinless organic chicken breasts
  • 1 2-pound butternut squash, seeded and cut into chunks
  • 1 large sweet potato, cut into chunks
  • 1 teaspoon grated fresh ginger
  • 1 1-inch strip lime zest, plus lime wedges for serving
  • 1 stalk lemongrass, crushed
  • 1 14-ounce can organic coconut milk
  • Fresh cilantro, for serving
  • A few drops of Asian chili oil or a basic hot chili oil, for serving


  1. Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted in the thickest part of the breast registers 165° F and the vegetables are tender, 18 to 22 minutes.
  2. Transfer the chicken to a plate and let rest for 5 minutes.
  3. Using 2 forks, shred the chicken into large pieces.
  4. Add the coconut milk and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass.
  5. Serve topped with the chili oil and cilantro and with the lime wedges on the side.