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Ingredients
Thai Coconut Chicken Soup
- Ingredients
- 2 Chicken breasts (each about 250 grams)
- 1 pc fresh ginger (about 6 cm)
- 2 sprigs fresh Lemongrass
- 3 Kaffir lime leaves
- 250 grams Oyster mushrooms
- 400 milliliters unsweetened Coconut milk
- 2 Tbsps Fish sauce
- 1 small red chili pepper
- 1 handful Basil (cut into thin strips)
- 1 Lime
Rinse the lemon and cut into 3 cm (approximately 1 1/4-inches) long pieces. Remove any seeds. Peel and thinly slice the ginger. Rinse the lime leaves, pat dry and cut into quarters. Clean the oyster mushrooms and cut into bite-sized pieces. Halve and seed the chile pepper. Cut the chicken breasts into wide strips and cook quickly in a dry grill pan over high heat until browned on all sides.
Heat the coconut milk in a saucepan over medium heat. Add the lemongrass, chile pepper, ginger and lime leaves and simmer uncovered for 2 minutes. Add the mushrooms and the grilled chicken and simmer for 5 minutes on low heat. If desired, remove the ginger, chile pepper and lemongrass. Stir in a spoonful of the fish sauce. Adjust seasonings. Serve the soup in bowls sprinkled with basil and drizzled with a little lime juice.
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |