Spicy Thai Coconut Chicken Soup

20 mins

Serves 4

Moderate

Ingredients

  • 2 tsp coconut oil
  • 1 cup (70g) sliced mushrooms
  • 1/2 cup (85g) 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 (720ml) chicken stock
  • 1 1/4 cups (300ml) light coconut milk
  • 4 tsp fish sauce
  • 2 cups (225g) shredded cooked chicken breast (about 8 ounces)
  • 3 tbsp chopped fresh coriander
  • 2 tbsp fresh lime juice

Nutritional 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.