Thai chicken soup is mildly spicy and aromatic. Make it with noodles – or a lighter version without noodles. You can also add citrus flavour to Thai chicken soup with lemongrass, if you like.
Ingredients
- 300 g chicken breast fillets
- 1 large carrot
- 1 bell pepper
- 100 g frozen peas
- 2 dl coconut milk
- 3 dl chicken stock
- 1 teaspoon corn starch
- 1 bunch thai basil
- 1 tbsp ginger grated
- 3 cloves garlic
- 1 lime
- 2 chillies or more if you like
- 100 g noodles
- 1 tbsp oil
- 1 tbsp cane sugar
- 2 tsp fish sauce or salt
Instructions
- Peel the carrot and cut into sticks.
- Cut the peppers into sticks as well.
- Finely chop the ginger and garlic.
- Roll the lime against the table to release the juices better.
- Heat the wok to a clattering heat, add 1 teaspoon of oil and the chicken fillets.
- Cook till a little color appears on the surface of chickens.
- Also add garlic, ginger, chilli and a splash of coconut milk to the pan.
- Bring to the boil and add the carrots. Toss briskly for a couple of minutes.
- Pour the rest of the coconut milk into the wok with the rest of the ingredients (except the basil). Break the noodle into smaller pieces and add to the soup. Squeeze the lime juice into the soup as well (you can also grate the zest into the soup).
- When the noodles are cooked, the Thai chicken soup is ready.
- Shread the basil leaves into the soup and serve.
Nutrition (values are an approximate guide)
Calories: 402kcal | Carbohydrates: 38g | Protein: 25g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 454mg | Potassium: 809mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3924IU | Vitamin C: 89mg | Calcium: 48mg | Iron: 3mg
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Last Updated on June 2, 2022 by Flavorado
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