Thai chicken soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 1/2 Garlic clove
- 1 hazelnut-sized piece of ginger
- 1/2 chili pepper
- 150 g Chicken filet
- 1/2 tsp (3 g) Diet margarine
- 125 ml Chicken bouillon (instant)
- 125 ml Coconut milk
- 1-2 TEASPOONS Lime juice
- 7-10 Tbsp Salt
- 30 g Mung bean sprouts
- 10 g Alfalfa sprouts
- 2 stem(s) Coriander
- 7-10 Tbsp Slices of lime
Directions
- 1
Peel garlic and ginger. Finely chop the garlic. Grate ginger finely. Cut chilli pepper into fine rings and remove seeds. Wash the chicken filet, dab dry and cut into strips. Heat margarine in a pot. Sauté garlic, chilli and ginger in it.
- 2
Deglaze with broth and coconut milk. Add chicken fillet and simmer for about 10 minutes. Season soup with lime juice and salt. Wash and drain the mung bean sprouts. Add all sprouts to the soup shortly before serving. Wash the coriander, dab dry and pluck the leaves from the stems. Sprinkle the soup with coriander and garnish with slices of lime
Nutrition Facts
KCAL
360 kcal
360 kcal
CARBS
5 g
5 g
FATS
21 g
21 g
PROTEINS
37 g
37 g
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