Ginger, Chicken and Coconut Soup
Ingredients
- 1 1/4 pints coconut milk
- 16 floz chicken stock
- 4 stalks lemon grass bruised and chopped
- 2.5 cm 1 in piece galangal, thinly sliced
- 10 black peppercorns crushed
- 10 kaffir lime leaves torn
- 11 oz boneless chicken cut into thin strips
- 4 oz button mushrooms
- 2 oz baby sweetcorn
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 2 red chillies chopped, to garnish
- chopped spring onions to garnish
- coriander leaves to garnish
Instructions
- Strain the stock into a clean pan. Return to the heat, then add the chicken, button mushrooms and baby sweetcorn. Cook for about 5 — 7 minutes or until the chicken is cooked.
- Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.
- Serve hot, garnished with red chillies, spring onions and coriander.
Calories: 467 kcal
Carbohydrates: 18 g
Protein: 25 g
Fat: 35g
Saturated Fat: 29 g
Trans Fat: 1 g
Cholesterol: 53 mg
Sodium: 1343 mg
Potassium: 1027 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 289 IU
Vitamin C: 41 mg
Calcium: 51 mg
Iron: 6 mg