Thai Chicken Coconut Soup [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

Thai coconut soup is a light, creamy and fragrant soup recipe. This is a classic recipe that is rich in antioxidants and gets its unique flavor from fresh ingredients like lemon grass and coconut milk. Generous amount of lemongrass, ginger and kefir lime leaves infuse a great flavor and adds a lot of antioxidants to the soup. Coconut milk is rich source of minerals and good for weight loss as it accelerates the fat burning process in the body. The soup is perfect to serve along with a rice bowl or multi-grain bread

Nutrition

• calories: 418
• protein: 42
• carbs: 21
• fat: 20
• saturated fat: 12.33
• polyunsaturated fat: 0.83
• monounsaturated fat: 2.03
• cholesterol: 7
• sodium: 1780
• potassium: 865
• dietary fiber: 2.59
• sugars: 8.49
• vitamin a: 83
• vitamin c: 8
• calcium: 59
• iron: 4
• magnesium: 0
• complex carbs: 9.92
• other fats: 4.81

Ingredients

• 1 fillet Chicken breast, low fat
• 1 cup, pieces or slices Mushrooms, white, raw
• 4 tbsp Nuts, coconut milk, canned (liquid expressed from grated meat and water)
• 1 cup Soup, stock, chicken, home-prepared
• 1 4-5 leaves Keffir, Lime leaves
• 1 tbsp Spices, ginger, ground
• 1 sprigs Coriander (cilantro) leaves, raw
• 1 tbsp Sauce, fish, ready-to-serve
• 1 tbsp Onions, young green, tops only
• 1 serving packet Sugars, granulated
• 1 dash Salt, table
• 1 tsp Spices, pepper, black

Instructions

• Heat a large sauce pan over medium heat. Add stock, lemongrass, ginger and kaffir lime leaves. Bring to a boil and reduce the heat to low. Let it simmer for 5-6 minutes. Thenstrain the stock into another saucepan.
• Add chicken to the stock and return to a boil. Add mushrooms and let it simmer until the chicken is cooked through.
• Stir in coconut milk, fish sauce and sugar. Cook for 2-3 minutes and remove from the heat.
• Serve in a bowl and garnish with cilantro leaves, and green onions.