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Thai chicken soup
Organic, Asian recipe for Thai chicken soup with ginger, coconut milk, chicken, green curry, black rice and green beans.
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Ingredients
Directions
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Peel the ginger and cut into slices.
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Put the chicken broth, coconut milk, chicken drumsticks, ginger, green curry and the water in a soup pan, stir well and bring to the boil.
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Turn the heat down, put the lid on the pan and let the chicken cook in 25 minutes.
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Remove the ginger and chicken from the pan and remove the meat from the drumsticks.
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Put the meat, rice, pepper and salt in the pan and cook over low heat for 20 minutes. Stir occasionally.
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Meanwhile cut the stalk of the green beans and cut into 1 cm sloping pieces. Add the last 6 minutes of the cooking time to the soup.
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Halve the lemon and press 1 half out. Season the soup with lemon juice, pepper and salt.
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Put the soup in bowls and spread the watercress over it.
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Nutrition
475Calories
Sodium19% DV455mg
Fat40% DV26g
Protein44% DV22g
Carbs12% DV35g
Fiber24% DV6g
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