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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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10 minLunchlarge shrimp, mixed leaf lettuce, cherry / Christmas, vinaigrette, Dressing, coriander leaf, peanut oil, sesame oil, lime juice, Red onion, garlic, ginger root,shrimp skewers with lime and coriander -
0 minLuncholive oil, garlic, onion, fresh thyme leaf, White beans, chicken bouillon, leaf parsley, almond shavings, cheese,white beans and onion soup with parsley pesto -
20 minLunchBrown bread, grapefruits, avocados, lime juice, mustard, olive oil, lollo rosso, jumbo shrimp,avocado salad with grapefruit and shrimps -
20 minLunchtortilla wrap, avocado, lemon juice, Red pepper, maize, cumin powder (djinten), chili powder, paprika, cheddar cheese, old cheese, peanut oil, olive oil, sour cream, coriander,quesadillas with cheese, avocado and corn
Nutrition
355Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs3% DV8g
Fiber0% DV0g
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