Coconut Chicken Soup
- 2 Chicken breasts
- 1 ⅔ cups Coconut milk (canned, unsweetened)
- 7 ozs Tofu
- 2 carrots
- 1 cup sugar Snap pea
- ½ bunch scallions
- 1 Tbsp Oil
- 1 tsp grated ginger
- 4 Tbsps Fish sauce
- 4 Tbsps Lime juice
- 1 Tbsp chopped cilantro
How healthy are the main ingredients?Coconut milkTofugingerChicken breastcarrotsugar
Chop the chicken into bite sized pieces.
Cube the tofu.
Peel and chop the carrots.
Remove the roots and ragged tops from the green onions. Slice the green parts into long thin strips. Chop the white and dark green parts.
Top and tail the sugar snap peas.
Heat the oil in an a pan. Saute the carrots and the chopped spring onions.
Add the coconut milk, ginger and about 600 ml of water. Bring to a boil.
Add the chicken, sugar snap peas and tofu. Stir in the fish sauce and lime juice. Simmer the soup for approximately 5 minutes.
Season with salt and sugar to taste. Stir in the coriander greens.
Fill 4 bowls with the soup and garnish with the spring onion strips. Serve.