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Thai Soup for Marty

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Submitted by mcvey2000

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 ½ 355
CUPS ML CHICKEN BREASTS
cubed
½ 118
5 1.2
CUPS L WATER
1 1
EACH EACH LEMONGRASS
cut up *
1 1
PINCH PINCH GALANGAL ROOT
dry *
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
cut into 1 inch pieces
1 1
EACH EACH TOMATOES
fresh, cut up
3 3
EACH EACH CILANTRO
cut up *
1 1
EACH EACH GREEN CHILI PEPPERS
fresh, sliced *
2 1E+1
TEASPOONS ML LEMON JUICE
fresh
1 1
X X FISH SAUCE
to taste *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
red, ground
8 8
EACH EACH MINT LEAVES
fresh *

Directions

In a med sauce pan, cook chicken in boiling water for 10 minutes.

Add lemon grass and galanga and cook 7 to 8 minutes longer.

Add remaining ingredients EXCEPT for the mint leaves and lemon juice, and simmer on low heat about 15- 20 minutes.

Remove from heat.

Stir in lemon juice.

Sprinkle with mints. Serve hot with rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 386g (13.6 oz)
Amount per Serving
Calories 103 19% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 59mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 35g
Vitamin A 24% Vitamin C 15%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 

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