Thai Chicken Soup

Chicken Thai soup has the unique flavor of lemon grass. I love lemon grass, but I know people that are not really fond of it. So if you are one of them, you may want to skip this soup. However, if you are on my side, you may fall in love. I recommend you buy fresh lemon grass, but if you can’t find it, they sell it dried too. I use it quite a lot for Thai food, tea and smoothies. It’s hard to find it fresh here in Europe, so I grow my own plant in a container. It is so easy to maintain and looks reasonably nice. At summer I put it out in the sun and during cold months I keep it indoors. It doesn’t need special care, just water and a little fertilizer from time to time. And it keeps mosquitoes away. I have had the same plant for a few years now and I harvest it regularly. If you live in a country with mild winters where temperatures don’t fall under 40 degrees F (4 C), you can grow it outside all year.

Thai Chicken Soup

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Amazingly Tasty

Serves: 8

Ingredients

• 1 pound (about 500 grams) of lean chicken breast
• 1 tablespoon of grated fresh ginger
• 2 red bell peppers
• 14 oz (about 400 grams) of champignon mushrooms
• 14 oz (about 400 grams) of coconut milk
• 4 cups (about 1 liter) of chicken or vegetable broth (preferably organic)
• 2 cups (about 0,5 liter) of water
• 9 oz (about 300 grams) of rice noodles
• 1 tbsp of coconut oil
• Cayenne pepper to taste
• 2 stalks of lemon grass
• ¼ teaspoon of curry powder
• Salt to taste
• Cilantro for garnish

Instructions

1. Grate about two tablespoons of fresh ginger.
2. Cut chicken into pieces, bell peppers into stripes and mushrooms into thin slices.
3. Cut off the bottom and top of the lemon grass and peel off tough outer layers. (If you don’t want to discard the top you can use it for tea.) Chop cleaned lemon grass stalk.
4. In a soup pot over medium heat cook a tablespoon of coconut oil, add grated ginger, curry powder, cayenne pepper and lemon grass. Stir well.
5. Pour water and add salt, or pour chicken or vegetable broth.
6. Add chicken, champignons and bell pepper and bring to a simmer. Reduce heat to low, add coconut milk and cook for about 20 minutes until chicken is cooked and mushrooms are soft.
7. Add noodles and simmer for another 2-3 minutes.
8. Garnish Thai Chicken soup with fresh cilantro.

Nutrition Information

Serving size: 1 serving Calories: 305 Fat: 12 Carbohydrates: 29 Fiber: 1 Protein: 20

3.2.2929