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Chicken Soup with Lemon & Ginger (Kai Tom Khing)

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Recipe

 

Yield

servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

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

Amount Measure Ingredient Features
3E+1 ml olive oil
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1 clove garlic
chopped
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346.8 ml/g chicken breasts
diced
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946 ml water
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115.6 ml/g mushrooms
straw, chopped
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3E+1 ml lemon juice
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2 small green chili peppers
sliced in rings
* Camera
2 each scallions, spring or green onions
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1 pinch ginger
ground
* Camera
1 x cilantro
for garnish
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 16148% 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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