THAI CHICKEN SOUP

Serves: 4
Prep: 20 mins
Cook: 40 mins

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Nutrition per serving:

490 kcal 13g Fats
46g Carbs 47g Protein
3g Fiber

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   What you need :     

•2 tbsp. coconut oil

•1 onion, diced

•2 tbsp. ginger, peeled and finely chopped

•2 lemongrass stalks, very finely chopped

•4 cloves garlic, chopped

•8 cups (1.9L) chicken stock

•1 tsp. salt

•6 kaffir lime leaves

•1 ½ lbs. (680g) chicken breast, bite-size pieces

•4 oz. (120g) mushrooms, sliced

•1 tbsp. fish sauce, plus more to taste

•½ lime, juiced, plus more to taste

•2-3 tsp. chili paste, to taste (optional)

•6 oz. (170g) vermicelli rice noodles

To garnish:

•coriander, chopped

•spring onions, sliced

•lime wedges

•bean sprouts

  What do you need to do :     

  • Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for 2-3 minutes, until softened. Add in the ginger, and cook for a further 2 minutes. Next add the lemongrass and garlic and continue cooking for around 3-5 minutes.

  • Add in the chicken stock, salt and lime leaves. Bring to a boil, then turn down the heat and simmer gently, uncovered for around 10-15 minutes. In the meantime, cook the noodles according to instructions on the packaging.

  • Next add in the chicken, and simmer for a further 5 minutes, before adding the mushrooms and simmering for a further 7-8 minutes.

  • Finally, add the fish sauce, lime juice and chili paste. Taste for seasoning, adding more salt, lime juice, fish sauce and chili paste if required.

  • Serve immediately with the rice noodles and garnished with coriander, spring onions, bean sprouts and lime wedges.

  • TIP: For kaffir lime leaves, check the Asian section in the supermarket or the frozen section of the Asian market, if you cannot find fresh.