Lunch · Southeast asian
Thai-style coconut chicken soup
A fragrant coconut milk soup with chicken, mushrooms and lime, inspired by tom kha gai.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 250 g chicken breast, skinless, sliced
- 400 ml canned coconut milk
- 300 ml chicken broth
- 150 g button mushrooms, sliced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 15 g fresh cilantro, chopped
- 1/2 tsp red pepper flakes
Method
Bring the coconut milk and chicken broth to a simmer in a pot.
Add the ginger and mushrooms and simmer for 5 minutes.
Add the sliced chicken and simmer for 8 minutes until cooked through.
Stir in the fish sauce and lime juice.
Serve topped with cilantro and red pepper flakes.