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Ingredients
Coconut Soup with Chicken
- Ingredients
- 2 stems Lemongrass
- 2 tsps ginger
- 3 Lemon leaves
- 250 grams button Mushroom
- 3 Tomatoes
- 3 chili peppers
- 500 grams Chicken breasts
- 1 can Coconut milk (unsweetened; 400 ml)
- 4 Tbsps lemon juice
- 4 Tbsps Fish sauce
- cilantro (for garnishing)
Rinse lemon and cut into about 6 cm (approximately 2 1/2 inch) pieces. Rinse lemon leaves.
Clean mushrooms and halve or quarter, depending on size. Rinse and dry tomatoes, cut into wedges and remove seeds. Rinse chile peppers, halve and remove seeds, cut into thin strips. Cut chicken breast crosswise into 1 cm (approximately 1/2 inch) wide strips.
Heat coconut milk. Add lemongrass, lime leaves and ginger. Bring to a boil and simmer for about 2 minutes.
Add about 700 ml (approximately 3 cups) of water and bring to a boil. Add chicken strips, lemon, mushrooms and tomatoes and simmer on low heat for about 5 minutes. Season with lemon juice and fish sauce, remove lemongrass and lemon leaves.
Pour soup into bowls and sprinkle with chile pepper and cilantro leaves. Serve.
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |