Filter
Reset
Sort ByRelevance
Tina Reyna
Thai chicken soup with coconut and coriander
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the shallot, peppers, ginger and lemongrass on low setting in about 3 minutes.
-
Add the chicken broth, coconut milk, stock cube (s) and chicken breast and let the soup simmer for about 10 minutes.
-
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.
-
Divide the soup over bowls and sprinkle with coriander.
-
45 minLunchskinny bovine, oil, Bumbu spice for rendang, coconut milk, vinegar, sugar, turmeric, cucumber, butter, flour, egg, bread-crumbs, frying oil,rendang croquettes with sweet and sour cucumber -
25 minLunchRed onion, unsalted butter, Brown sugar, White wine vinegar, mayonnaise, horseradish in pot, luxury spelled sphere, lamb's lettuce, Brabant sandwich sausage or Woenselse berliner,spelled ball with brabant sausage and caramelized onion -
15 minLunchFrisian nail cheese, nut-fruit bread, celery, Apple syrup, balsamic vinegar,cheese bruschetta with apple syrup -
30 minLunchmedium sized egg, chilled hüttenkäse cheese, baking powder,cloud rolls
Nutrition
355Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs3% DV8g
Fiber0% DV0g
Loved it