Thai Hot & Sour Soup With Chicken
Servings
Prep Time
Cook Time
Ready In
Recipe: #29199
March 10, 2018
Categories: Soups/Stews, Poultry, Chicken, Vegetables, Cabbage, Mushrooms, Thai, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Spicy, Kosher Meat more
"This is a quick soup using leftover chicken...hope you enjoy it..."
Ingredients
Nutritional
- Serving Size: 1 (402.9 g)
- Calories 127.2
- Total Fat - 2.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 136.1 mg
- Sodium - 458.3 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 2.4 g
- Sugars - 5.1 g
- Protein - 12.4 g
- Calcium - 54.6 mg
- Iron - 2.1 mg
- Vitamin C - 72.3 mg
- Thiamin - 0.1 mg
Step 1
Heat oil in large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 2 minutes.
Step 2
Stir in chicken broth, lime zest and powder ginger. Bring to boil, reduce heat to medium and simmer 5 minutes.
Step 3
Add cubed chicken and mushrooms. Cook about 3-4 minutes.
Step 4
Add cabbage, cook until beginning to wilt, about 30 seconds. Stir in lime juice.
Step 5
Divide soup among bowls, sprinkle with chopped cilantro and green onions and serve.
Tips & Variations
No special items needed.
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