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Thai Coconut Chicken Soup

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Submitted by creampuff

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 237
CUP ML CHICKEN BREASTS
boneless, cut into bite-sized pieces
79
CUP ML GALANGAL ROOT
thinly sliced *
3 7.1E+2
CUPS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SUGAR
white or brown
1 15
TABLESPOON ML FISH SAUCE
2 ½ 38
TABLESPOONS ML LEMON JUICE
or lime juice
½ 118
CUP ML CILANTRO
for topping
½ 7.5
TABLESPOON ML THAI CHILI PASTE *
½ 118
CUP ML MUSHROOMS, BUTTON
thinly sliced
16 462.4
OUNCES ML/G COCONUT MILK

Directions

In a large pot add the chicken broth, coconut milk and galangal.

Bring to boil, stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well.

Next add the chicken breasts and stir for 1 more minute.

Now add in the remaining ingredients and stir for 1 more minute.

Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves.

If you want your soup spicier, top with sliced serrano chilies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 374 66% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 651mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 36g
Vitamin A 1% Vitamin C 10%
Calcium 4% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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