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Chicken Soup with Lemon and Ginger (Kai Tom Khing)

 

30

Yield

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 tablespoons olive oil
1 clove garlic
chopped
12 ounces chicken breasts
diced
4 cups water
4 ounces mushrooms
straw, chopped
2 tablespoons lemon juice
2 small green chili peppers
sliced in rings
*
2 each scallions, spring or green onions
1 pinch ginger
ground
*
1 x cilantro
for garnish
*

Directions

Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute.

Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.

Add the chicken and stir-fry for 5 minutes.

Cool a little.

Add the water and mushrooms.

Bring to the boil and simmer for 10 minutes.

Add the lemon juice.

Cover, and cook gently for a further 10 minutes.

Add the chilies, spring onions and ginger.

Remove from the heat.

Sprinkle with coriander leaves before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 16148% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 325mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 33g
Vitamin A 3% Vitamin C 48%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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