Thai Chicken Coconut Soup

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #32382

May 29, 2019

Categories: Soups/Stews, Thai



"This is a lovely, slightly sweet soup. If you cannot find lime leaves, you can use a bit of lime zest instead, but it does change the flavor a bit."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (317.6 g)
  • Calories 210.2
  • Total Fat - 4.8 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 51.9 mg
  • Sodium - 200.5 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.9 g
  • Protein - 20.2 g
  • Calcium - 104.4 mg
  • Iron - 1.3 mg
  • Vitamin C - 34.9 mg
  • Thiamin - 0.1 mg

Step 1

Sauté chicken breasts in oil at medium high, in a stove-top fry pan, until center is no longer pink.

Step 2

Warm coconut milk in a medium-sized sauce pan, adding water.

Step 3

Add zest of half a lemon.

Step 4

Add kaffir lime leaves, dried chili peppers, ginger and brown sugar.

Step 5

Loosely chop cilantro and add to sauce pan.

Step 6

Remove chicken from pan and slice into thin strips, approximately 1” x ¼”. Add to sauce pan. Let simmer.

Tips & Variations


No special items needed.

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