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Tina Reyna
Thai chicken soup with coconut and coriander
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Ingredients
Directions
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Heat the oil and fry the shallot, peppers, ginger and lemongrass on low setting in about 3 minutes.
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Add the chicken broth, coconut milk, stock cube (s) and chicken breast and let the soup simmer for about 10 minutes.
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Grate the peel of half of the lime and squeeze the whole fruit (about 4 tablespoons of juice). Season the soup with lime zest, juice and fish sauce.
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Divide the soup over bowls and sprinkle with coriander.
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Nutrition
355Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs3% DV8g
Fiber0% DV0g
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