in Soup Recipes, Thailand

Thai chicken soup

updated

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Ingredients for 4 servings:

  • 400 g chicken breast
  • 1 ½ liters of chicken broth
  • 100 ml coconut milk, light
  • 1 red bell pepper(s)
  • 5 spring onions
  • 200 g mushrooms
  • 2 tsp Thai curry paste, red
  • 2 tsp lemongrass paste
  • some salt
  • some cayenne pepper
  • some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Low in calories

Cut the chicken and spring onions into small pieces and fry. Deglaze with chicken stock. Add the coconut milk, red curry paste, and lemongrass paste and simmer for 5 minutes. Add the finely chopped bell peppers and mushrooms and simmer briefly. Finally, season with salt, pepper, and cayenne pepper. One serving has approximately 107 kcal, 4.4 g carbohydrates, 11.3 g protein, and 5 g fat. Serve well with rice or noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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