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Spicy Thai Coconut Chicken Soup

20 mins

224 cals

Moderate

Ingredients

  • 2 tsp Protein World Coconut oil
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red bell pepper
  • 4 tsp fresh ginger, peeled
  • 1 onion, chopped finely
  • 4 garlic cloves, minced
  • 1 (3-inch) stalk lemongrass, halved lengthwise
  • 2 tsp fresh chile paste
  • 3 cups chicken stock
  • 1 1/4 cups light coconut milk
  • 4 tsp fish sauce
  • 2 cups shredded cooked chicken breast (about 8 ounces)
  • 3 tbsp chopped fresh corainder
  • 2 tbsp fresh lime juice

Nutitional Info

  • Per Serving
  • Calories 224
  • Protein 24g
  • Carbs 11g
  • Sugar 3g
  • Fibre 2g
  • Fat 9g

Method

  • Add coconut oil to a large saucepan pan over a medium heat and add the mushrooms, pepper, ginger, onion, garlic, and lemongrass, cook for 3 minutes, stirring occasionally.
  • Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, and fish sauce; bring to a simmer. Reduce heat to low; simmer for 10 minutes.
  • Add shredded chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with coriander, and juice.
  • Serves 4