Thai coconut chicken soup

Thai coconut chicken soup

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This delicious Thai-style soup is quick and easy to make.

The ingredient of Thai coconut chicken soup

  1. 1 litre Massel chicken style liquid stock
  2. 2 x 270ml cans coconut milk
  3. 1 lemongrass stalk, trimmed, bruised, quartered
  4. 8 slices fresh galangal
  5. 4 kaffir lime leaves, torn
  6. 2 small red chillies, halved lengthways
  7. 1 1/2 cups skinless shredded roast chicken (see related recipe)
  8. 100g button mushrooms, halved
  9. 1 tablespoon fish sauce
  10. 1/4 cup lime juice
  11. 1 tablespoon brown sugar
  12. 1/4 cup fresh coriander leaves

The instruction how to make Thai coconut chicken soup

  1. Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
  2. Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
  3. Spoon soup into bowls. Serve topped with coriander.

Nutritions of Thai coconut chicken soup

fatContent: 460.314 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 31 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 20 grams protein
sodiumContent: 49 milligrams cholesterol

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