Thai Coconut Chicken Soup
35 min393 kcal each
A light take on tom kha: chicken and mushrooms in a ginger-lime coconut broth, with a few rice noodles to make it a meal.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- Coconut milk, canned200 g
- Mushrooms200 g
- Red bell pepper1 piece
- Onion1 piece
- Fresh ginger20 g
- Garlic3 clove
- Lime juice3 tbsp
- Low-sodium soy sauce2 tbsp
- Rice noodles, dry80 g
- Fresh coriander10 g
- Chili flakes1 tsp
- Water1 l
Method
Prep 15 min · cook 20 min- Simmer the water with the sliced ginger, garlic and onion for 5 minutes.
- Add the thinly sliced chicken and the mushrooms and simmer gently for 8 minutes.
- Add the coconut milk, sliced pepper, soy sauce and chili, and warm through without boiling hard.
- Meanwhile soak the noodles in boiling water for 5 minutes and drain.
- Off the heat, add the lime juice. Divide the noodles between bowls, ladle the soup over and top with coriander.
Nutrition
per servingCal
393
Protein
37g
Carbs
26g
Fat
16g
Of 3.5g of sugar per serving, 0g is added sugar.
Of 16g of fat per serving, 11g is saturated.
