Thai Chicken Coconut Soup
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.