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.
-
30 minLunchleaf spinach, onion, olive oil, beef cervelat, green beans, Eggs, dried dill, salt and pepper,broad bean omelette
-
40 minLunchred silver onions of tomatoes, buffalo mozzarella, basil leaves, olive oil,Mediterranean tomato salad with mozzarella
-
15 minLunchMussels, garlic, celery, olive oil, dry white wine, flat leaf parsley, sage,mussels with herbs and celery
-
30 minLunchminced beef, dried oregano, paprika, olive oil, brown bun, eggplant, Greek yoghurt, garlic, fresh fresh mint,Greek ball
Nutrition
355Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs3% DV8g
Fiber0% DV0g
Loved it