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Spicy Thai Coconut Chicken Soup
Ingredients
- 2 tsp Protein World Coconut oil
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 4 tsp fresh ginger, peeled
- 1 onion, chopped finely
- 4 garlic cloves, minced
- 1 (3-inch) stalk lemongrass, halved lengthwise
- 2 tsp fresh chile paste
- 3 cups chicken stock
- 1 1/4 cups light coconut milk
- 4 tsp fish sauce
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 3 tbsp chopped fresh corainder
- 2 tbsp fresh lime juice
Nutritional Info
- Per Serving
- Calories 224
- Protein 24g
- Carbs 11g
- Sugar 3g
- Fibre 2g
- Fat 9g
Method
- Add coconut oil to a large saucepan pan over a medium heat and add the mushrooms, pepper, ginger, onion, garlic, and lemongrass, cook for 3 minutes, stirring occasionally.
- Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, and fish sauce; bring to a simmer. Reduce heat to low; simmer for 10 minutes.
- Add shredded chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with coriander, and juice.
- Serves 4
