Traditional Healthy Thai Chicken Soup

LEVEL

EASY

TIME

20 MIN

SERVES

4

NUTRITION

CALORIES
490
FAT
13g
PROTEIN
47g
CARBS
46g
INGREDIENTS

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 1/2 lbs. (680g) chicken breast,.bite-sized pieces

4 oz. (120g) mushrooms, sliced

1 tbsp. fish sauce, plus more to taste

1/2 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

 

INSTRUCTIONS

Step 1

Heat the oil in a large saucepan over medium-high heat.

Step 2

Add the onion and saute for 2-3 minutes, until softened. Add in the ginger and cook for a further 2 minutes.

Step 3

Next, add the lemongrass and garlic and continue cooking for around 3-5 minutes.

Step 4

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.

Step 5

In the meantime, cook the noodles according to the instructions on the packaging.

Step 6

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

Step 7

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.

Step 8

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

 

 

 

 

QUICK TIPS

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

 

 

 

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