
The ingredient of Spicy chicken, coconut & galangal soup
- 2 x 400ml cans lite coconut milk
- 2 cups chicken consomme
- 4 shredded kaffir lime leaves
- 6 cm piece of galangal
- 1 lemon grass stalk
- 1 1/2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 1 tablespoon red curry paste
- 1/4 teaspoon ground turmeric
- 350g chopped chicken thigh fillet
- Lime juice
- 1 cup bean sprouts
- 1/4 cup fresh herbs (coriander, mint and basil leaves), to serve
- Lime wedges to serve
The instruction how to make Spicy chicken, coconut & galangal soup
- In a large saucepan add 2 x 400ml cans lite coconut milk, 2 cups chicken consomme, 4 shredded kaffir lime leaves, 6 cm piece of galangal, 1 lemon grass stalk, sliced, 1 1/2 tablespoons fish sauce, 1 teaspoon palm sugar, 1 tablespoon red curry paste, and 1/4 teaspoon ground turmeric. Stir, bring to the boil, simmer for 5 minutes.
- Add 350g chopped chicken thigh fillet, simmer for 8 minutes or until chicken is cooked. Adjust taste with lime juice, fish sauce and sugar. Discard galangal.
- Serve individual serves of soup garnished with 1 cup bean sprouts, tailed, 1/4 cup fresh coriander, mint, basil leaves and lime wedges to serve.

Nutritions of Spicy chicken, coconut & galangal soup
fatContent: 337.468 caloriessaturatedFatContent: 24 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 22 grams protein
sodiumContent:
