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Thai chicken and coconut soup

Add the lime off the heat: heated, it loses all its fragrance and leaves only sourness.

Hot dish · 2 servings · Prep time 30 min

Per serving

Calories527kcal
Protein37g
Carbs40g
Fat23g

Ingredients

  • 250 gChicken breast
  • 200 mlCoconut milk
  • 150 gMushrooms
  • 20 gFresh ginger
  • 2 pieceLimes
  • 10 gFresh coriander
  • 1 pieceVegetable stock cube
  • 80 gRice noodles
  • 30 gSpring onions

Method

  1. Simmer 700 ml of water with the stock cube and thinly sliced ginger for 5 minutes.
  2. Add the coconut milk, thin chicken strips and sliced mushrooms. Simmer gently for 8 minutes without boiling.
  3. Meanwhile, soak the noodles in very hot water and divide between two bowls.
  4. Off the heat, add the lime juice, pour over the noodles and scatter with coriander and spring onion.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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