Thai Coconut Chicken Soup
By: Skinny Kitchen
Diet:
Low Fat
Low Carb
Gluten-Free
Cuisine:
Thai
Meal type:
Main Course
A flavorful Thai Coconut Chicken Soup made with chicken, mushrooms, noodles, and a blend of aromatic spices and herbs, simmered in a rich coconut milk broth.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 15 m | 10 m | 5 | 4 | Intermediate |
Ingredients
| 1 tsp |
extra virgin olive oil
|
| 2 cloves |
garlic
minced
|
| 0.38 tsp |
red pepper flakes
depending on your desired spiciness
|
| 32 ounces |
reduced-sodium chicken broth
|
| 14 ounces |
light coconut milk
|
| 12 ounces |
boneless, skinless chicken breast
thinly sliced
|
| 1 cup |
sliced mushrooms
|
| 4 ounces |
wide rice-stick noodles or Udon noodles
|
| ¼ cup |
fresh cilantro leaves
minced
|
| 1 stalk |
lemon grass
white part only, cracked open with the flat side of a knife
|
| 2 tsp |
curry powder
I like Madras type
|
| 2 tsp |
ginger
(from a jar) or fresh grated ginger root
|
| 1 tsp |
sugar
|
| ¼ tsp |
fresh ground pepper
|
| 2 cups |
fresh spinach
|
| 2 tbsp |
fresh lime juice
|
| ¼ cup |
chopped green onions
for garnish
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
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