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Thai Chicken Coconut Soup

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Submitted by Chef Guru

YIELD

2 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 4
CANS CANS COCONUT MILK
unsweetened *
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
3 15
TEASPOONS ML LEMONGRASS
1 1
X X CILANTRO
fresh *
1 1
X X TOFU
cubed into smallish pieces *
1 1
X X CHICKEN
also cubed to bite size. *
1 1
X X MUSHROOMS *
1 1
EACH EACH CARROTS
grated
1 1
X X LIMES
juice from 8 *
1 1
1 5
TEASPOON ML GALANGAL POWDER *

Directions

Heat the coconut milk in a pot.

Add everything else.

As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later.

Cook until the chicken is done and the soup is hot (30 minutes).

Taste to see if it needs more limes (it always does) or more hot peppers (it’s better to start mild and build up to the desired level of spicyness).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 8 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 52% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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