Hot & Sour Coconut Soup
This simple soup delivers a wonderful depth of flavour. It features chicken breast pieces, mushrooms and sugar snap peas in a broth infused with ginger, lemongrass and garlic, enriched with coconut milk and finished with lime and herbs. The recipe serves four to six people and takes about 60 minutes to prepare and cook.
Ingredients
- 1/4 cup fresh ginger, sliced
- 1/4 cup fresh cilantro, chopped
- 3 teaspoons garlic, minced
- 2 -3 teaspoons lemongrass (herb paste)
- 3 (10 ounce) cans chicken broth, fat-free low sodium
- cooking spray
- 8 -12 ounces chicken breasts, boneless & skinless, cut into bite sized pieces
- 8 ounces fresh mushrooms, sliced
- 1 cup light coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons chili paste (sombel oelek)
- 1 cup sugar snap pea, halved crosswise
- 1/3 cup fresh basil, chopped
- 2 tablespoons lime juice
Method
- Combine the ginger, cilantro, garlic, lemongrass paste and chicken broth in a large saucepan and bring the mixture to a boil.
- Cover the pan, lower the heat and allow the broth to simmer for 20 minutes.
- Pour the broth through a sieve into a bowl to strain it, discarding the solid ingredients, then return the infused liquid to the saucepan.
- Coat a large non-stick skillet with cooking spray and place it over heat, then add the chicken pieces.
- Cook the chicken for about 8 minutes, turning it occasionally, until it has browned lightly, then take it out of the pan.
- Place the sliced mushrooms into the same skillet and cook them for 5 minutes until they become tender.
- Transfer the cooked chicken and mushrooms into the saucepan with the broth, then add the coconut milk, fish sauce and chilli paste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the halved sugar snap peas to the soup and continue cooking for 3 minutes.
- Take the saucepan off the heat and stir through the chopped fresh basil and lime juice.
Nutrition (per serving)
Sodium1103900 mg
Recipe details
CategoryChicken Breast
AuthorDebi9400
