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Ingredientes
- 600 ml Coconut lowfat milk
- 2 x Chicken breasts, boneless and skinned
- 2 tsp Lemon zest, grated
- 2 x Lemon grass stalks, finely minced
- 2 x Spring onions, finely minced
- 2 x Fresh chillies, finely diced
- 1 x Lime, juice of
- 2 Tbsp. Fish sauce
- 2 Tbsp. Coriander leaves, minced
- 60 gm Coconut, toasted Noodles
- 600 ml Chicken stock
Direcciones
- Combine the chicken stock and coconut lowfat milk in a large saucepan and bring to the boil. Add in the chicken pcs and lemon grass and zest, reduce the heat and simmer for 12-15 min.
- Add in the spring onions and chillies. Stir in the lemon juice and fish sauce, add in the noodles.
- Cook till the noodles are just soft and serve immediately.
- Garnish with plenty of coriander and toasted coconut shavings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 159 | 59% |
| Total Fat 18.52g | 23% |
| Saturated Fat 12.08g | 48% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 985mg | 41% |
| Potassium 488mg | 14% |
| Total Carbs 9.68g | 3% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.9g | 2% |
| Protein 18.16g | 29% |
