Thai-style coconut and chicken soup

Coconut milk, lemon grass and fish sauce will captivate your senses in this aromatic Thai soup.

The ingredient of Thai-style coconut and chicken soup

1. 1L (4 cups) Massel chicken style liquid stock
2. 2 x 400ml cans coconut milk
3. 2 stems fresh lemon grass, cut in 5cm lengths, halved lengthways
4. 8 fresh kaffir lime leaves, roughly torn
5. 4cm-piece fresh ginger, peeled, thinly sliced
6. 500g chicken tenderloins, thinly sliced diagonally
7. 150g button mushrooms, thinly sliced
8. 60ml (1/4 cup) fish sauce
9. 1 1/2 tablespoons fresh lime juice
10. 1 tablespoon finely chopped palm sugar
11. 150g snow peas, trimmed, cut in half diagonally
12. 65g (1 cup) bean sprouts
13. 2 green shallots, ends trimmed, thinly sliced diagonally
14. 1/3 cup fresh coriander leaves

The instruction how to make Thai-style coconut and chicken soup

1. Combine stock, coconut milk, lemon grass, kaffir lime leaves and ginger in a saucepan over medium-low heat. Simmer, covered, for 1 hour. Set aside for 5 minutes to cool slightly.
2. Place a fine sieve over a large bowl. Ladle stock mixture into the sieve and drain. Discard lemon grass mixture left in the sieve. Return stock to saucepan.
3. Place saucepan over medium heat. Add chicken, mushrooms, fish sauce, lime juice and sugar, and cook, stirring occasionally, for 5 minutes. Add snow peas and cook for 1 minute or until snow peas are bright green and tender crisp.
4. Ladle soup among serving bowls. Top with bean sprouts, shallots and coriander leaves. Serve immediately.

Nutritions of Thai-style coconut and chicken soup

fatContent: 348.223 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 24 grams protein
sodiumContent: 49 milligrams cholesterol