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Thai Chicken & Coconut Soup

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Submitted by Di.

YIELD

2 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

2 473
CUPS ML CHICKEN BROTH
condensed, low-salt
14 404.6
OUNCES ML/G COCONUT MILK
unsweetened
½ 118
CUP ML LEMONGRASS
fresh, sliced 1/4 inch thick
1 1
LARGE LARGE CHICKEN BREAST HALVES, BONELESS, SKINLESS
with skin and bones *
1 15
TABLESPOON ML LIME JUICE
½ 0.5
EACH EACH JALAPEÑO PEPPER
minced *
1 1
X X CILANTRO
fresh, finely chopped *

Directions

Bring first 3 ingredients to boil in heavy medium saucepan.

Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.

Transfer chicken to plate, cool. Remove chicken’s skin and bones.

Cut meat into ½ inch pieces.

Strain soup through sieve into small saucepan.

Add 1 tablespoon lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.

Add chicken and simmer just to heat through.

Taste, adding more lime juice if desired.

Ladle soup into bowls. Sprinkle with fresh cilantro.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 490 82% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 38g 189%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 370mg 15%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 21g
Vitamin A 0% Vitamin C 9%
Calcium 5% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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