Ingredients for Spicy Chicken Soup With Hints Of Lemongrass And Coconut Milk
- Chicken Breasts
- 1 tbsp fish sauce
- Sesame Oil
- Cornflour
- Button Mushrooms
- Chicken Stock
- Lemongrass
- 4 kaffir lime leaves
- Onion
- 1 (13.5 oz) can full-fat coconut milk
- Birds Eye Chiles
- 2 tbsp lime juice
- 1 tbsp brown sugar
- Salt to taste
- Coriander Leaves
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How to Make Spicy Chicken Soup With Hints Of Lemongrass And Coconut Milk
- Place 6 cups of chicken stock in a large pot. Add 2 stalks of lemongrass (bruised), 4 kaffir lime leaves, and 1 medium onion (chopped).
- Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
- Add 8 oz cremini mushrooms (sliced), 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces), 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp brown sugar, and salt to taste.
- Continue to simmer uncovered for 10 minutes. Then, stir in 1 (13.5 oz) can full-fat coconut milk and 2-3 Thai red chilies (finely chopped or to taste).
- Bring almost to a boil, stirring frequently, to avoid scorching. Remove from heat and let the flavors meld for 5 minutes.
- Serve hot, garnished with fresh coriander sprigs (about 1/4 cup, chopped).
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
35g
Fat
63g
Carbs
6g
