Thai · Dinner
Coconut Chicken Soup (Low-Calorie)
A light Thai-style soup of poached chicken breast in thinned coconut broth, seasoned with lemongrass, fresh ginger, lime juice and fish sauce for sour-salty balance. Mushrooms and cherry tomatoes add body. Served hot with cilantro and a lime wedge.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
347Calories
42.1gProtein
15.6gFat
10.8gCarbs
4.9gSugar
1.9gFiber
1387mgSodium
133mgChol
10.1gSat Fat
980mgPotassium
45mgCalcium
2.4mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast thinly, bruise the lemongrass stalk and cut into 2-inch pieces, and slice the ginger, mushroom, tomato and chili.
2
Simmer
Bring the chicken stock and light coconut milk to a gentle simmer in a small saucepan over medium heat for 3 minutes until small bubbles form around the edge.
3
Poach
Add the lemongrass, ginger, mushroom and sliced chicken to the saucepan and simmer over medium-low heat for 6 minutes until the chicken turns opaque throughout.
4
Plate
Stir in the tomato, fish sauce and lime juice, simmer for 2 minutes on low heat, then ladle into a bowl, scatter cilantro over, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 1/2 cup180ml, about half a 13.5 fl oz can light coconut milk
- 1 cup240ml chicken stock
- 22 stalk lemongrass
- 1.4 oz40g fresh ginger
- 5.2 oz150g mushroom
- 1/2 cup80g cherry tomato
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 11 chili-fresh (optional)
- 4 tbsp4 tbsp cilantro
