Chicken and Coconut Soup Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Coconut milk1 1⁄4 Pint (750 Milliliter, 3 Cup)
 Chicken stock16 Fluid Ounce (475 Milliliter, 2 Cup)
 Lemon grass stalk4 , bruised and chopped
 Galangal1 Inch, thinly sliced (2.5 Centimeter)
 Black peppercorns10 , crushed
 Kaffir lime leaves10 , torn
 Boneless chicken11 Ounce, cut into thin strips (300 Gram)
 Button mushrooms4 Ounce (115 Gram)
 Baby sweetcorn2 Ounce (50 Gram)
 Lime juice60 Milliliter (4 Tablespoon)
 Fish sauce45 Milliliter (3 Tablespoon)
 Green chilies2 , seeded and chopped (To Garnish)
 Spring onions1 Tablespoon (To Garnish)
 Coriander1 Tablespoon (To Garnish)

Nutrition Facts

Serving size

Calories 512 Calories from Fat 356

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 33.5 g167.5%

Trans Fat 0 g

Cholesterol 65.4 mg

Sodium 1179.5 mg49.1%

Total Carbohydrates 20 g6.6%

Dietary Fiber 4.3 g17.2%

Sugars 8.8 g

Protein 21 g42.1%

Vitamin A 7.8% Vitamin C 40.7%

Calcium 4.3% Iron 22.9%

*Based on a 2000 Calorie diet

Directions

1. Bring the coconut milk and chicken stock to the boil. Add the lemon grass, galangal, peppercorns and half the kaffir lime leaves. Reduce the heat and simmer gently for 10 minutes.
2. Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby sweetcorn. Simmer for 5-7 minutes or until the chicken is cooked.
3. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves. Serve hot, garnished with chillies, spring onions and coriander.
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