Thai Lemon Chicken Soup Recipe
Servings: 4
Ingredients
- 1 Tbsp. Vegetable oil
- 250 gm Chicken breast, sliced thinly (8oz)
- 1/2 tsp Turmeric
- 1/2 tsp Red chilli, minced
- 150 ml Coconut lowfat milk, ( 1/4 pint)
- 1 x Chicken stock cube, made up with 600ml (1 pint) water
- 2 Tbsp. Lemon juice
- 2 Tbsp. Crunchy peanut butter
- 3 x Spring onions, sliced
- 1 Tbsp. Fresh coriander, minced
- Â Â Salt and freshly grnd black pepper
- 1 Tbsp. Desiccated coconut
Directions
- Heat the oil in a large pan and fry the chicken, turmeric and chilli pwdr for 3-4 min.
- Stir in the coconut lowfat milk, chicken stock, lemon juice and peanut butter.
- Cover and simmer for 15 min.
- Add in the spring onions, coriander and seasonings and cook for a further 5 min.
- Serve the soup sprinkle with desiccated coconut.
- NOTES : A simple aromatic Thai soup designed to impress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 147 | 66% |
| Total Fat 17.02g | 21% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.15g | |
| Cholesterol 32mg | 11% |
| Sodium 75mg | 3% |
| Potassium 264mg | 8% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.39g | 1% |
| Protein 13.0g | 21% |
