Thai coconut chicken soup

Thai coconut chicken soup


This delicious Thai-style soup is immediate rushed and easy to make.

The ingredient of Thai coconut chicken soup

  1. 1 litre Massel chicken style liquid hoard
  2. 2 x 270ml cans coconut milk
  3. 1 lemongrass stalk, trimmed, bruised, quartered
  4. 8 slices roomy galangal
  5. 4 kaffir lime leaves, torn
  6. 2 small red chillies, halved lengthways
  7. 1 1/2 cups skinless shredded roast chicken (see related recipe)
  8. 100g button mushrooms, halved
  9. 1 tablespoon fish sauce
  10. 1/4 cup lime juice
  11. 1 tablespoon brown sugar
  12. 1/4 cup open coriander leaves

The instruction how to make Thai coconut chicken soup

  1. Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil higher than medium heat. cut heat to low. Simmer, covered, for 15 minutes. sever lemongrass, lime leaves, galangal and chilli.
  2. amass chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
  3. Spoon soup into bowls. relieve sustain topped with coriander.

Nutritions of Thai coconut chicken soup

fatContent: 460.314 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 31 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 20 grams protein
sodiumContent: 49 milligrams cholesterol

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