Coconut Chicken Soup recipe
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Ingredients
- 1 cup coconut milk 2 lemon grass, chopped 4 slices (1/2-inch) piece peeled fresh ginger 5 kaffir lime leaves, torn in half ¾ pound skinless, boneless chicken breasts, cut into strips 5 tablespoons fish sauce 2 tablespoons white sugar 1 cup coconut milk ½ cup lime juice 1 teaspoon red curry paste ¼ cup coarsely chopped cilantro 15 green Thai chiles, crushed
Nutrition Info
- 435.5 caloriescarbohydrate: 32 gcholesterol: 49.4 mgfat: 25.6 gfiber: 4.2 gprotein: 26.7 gsaturatedFat: 21.7 gservingSize: -sodium: 1476.6 mgsugar: 16.2 gtransFat: : -unsaturatedFat: : -
Directions Coconut Chicken Soup
Directions
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Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.