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Ingredientes
- 16 x fluid ounces soup broth (chicken stock)
- 4 x fresh kaffir lime leaves - (to 5) shredded
- 1 piece lemon grass - (2" long) bruised to
- Â Â release flavor
- 1 x galangal cube - (abt 1") sliced thinly
- 4 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 4 ounce chicken breast cut into smallish
- Â Â bite-sized pcs
- 5 x fluid ounces coconut lowfat milk
- Â Â Red Thai chile peppers slightly crushed,
- Â Â see * Note
- Â Â Coriander (cilantro) leaves for garnish.
Direcciones
- * Note: The number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8 to 10 per diner, but the dish should retain a balance of flavors and not be overwhelmend by the chili peppers. We suggest about 8 to 12 chili peppers for this recipe.
- Heat the stock, add in the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add in the chicken and coconut lowfat milk. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 min (till the chicken is cooked through).
- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or possibly together with a Thai meal. This quantity serves 4 with other food, but is probably only sufficient for two if eaten separately.
- This recipe yields 2 to 4 servings.
- Comments: This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or possibly mushrooms).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 2 servings | |
| Calories 543 | |
| Calories from Fat 160 | 29% |
| Total Fat 18.04g | 23% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.05g | |
| Cholesterol 38mg | 13% |
| Sodium 59593mg | 2483% |
| Potassium 1226mg | 35% |
| Total Carbs 42.83g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 36.81g | 25% |
| Protein 52.73g | 84% |
