coconut chicken soup
INGREDIENTS:
- 6 cups chicken broth (1400ml)
- 2 stalks lemongrass
- 1 lime
- 1 inch fresh ginger (grated)
- 1/2 tsp sea salt
- 1 lb boneless skinless chicken thighs (450g)
- 10 oz. mixed mushrooms (285g)
- 1.5 cups coconut cream (355ml)
- 1 tbsp fish sauce (optional)
- 1 chili pepper (optional)
- cilantro (to taste, for garnish)
INSTRUCTIONS:
- Start by heating the chicken broth in a soup pot on medium-high heat.
- Whack the lemongrass stalks with the blunt end of a knife a few times to help release its aroma. Then cut it into about 4 1-inch (2.5cm) pieces. Add them to the chicken broth along with the juice of 1 lime, grated ginger and sea salt.
- Let the broth simmer for about 20 minutes. Then strain out the solids.
- Into the now-strained broth, add the chicken thighs and mixed mushrooms.
- Let the chicken and mushrooms cook for 20 minutes.
- Once the 20 minutes are up, take out the chicken thighs and shred them. Add them back in along with the cup of coconut cream and fish sauce.
- Let this cook for about 5 minutes. Taste it and add more salt if necessary.
Nutrition Facts | |
|---|---|
Servings: 4 | |
Amount per serving | |
Calories | 497 |
% Daily Value* | |
Total Fat 32g | 41% |
Saturated Fat 21.9g | 110% |
Cholesterol 101mg | 34% |
Sodium 1838mg | 80% |
Total Carbohydrate 10.7g | 4% |
Dietary Fiber 2.6g | 9% |
Total Sugars 4.6g | |
Protein 42.8g | |
Vitamin D 0mcg | 0% |
Calcium 59mg | 5% |
Iron 4mg | 25% |
Potassium 920mg | 20% |
