Print
Email
Add a photoServings: 2
Ingredients
- 500 gm chicken breast or possibly thigh cut into thin strips
- 1 x little groundnut oil
- 1Â 1/2 lt good rich chicken stock (not from a cube)
- 2 x cloves of garlic peeled and finely minced
- 2 sm red chillies seeded and minced
- 2 stalk lemon grass peeled minced and crushed
- 6 x kaffir lime leaves rolled tightly and finely shredded
- 1 Tbsp. Thai fish sauce
- 4 x spring onions finely sliced
- 1 x juice of 1 lime a handful of coriander leaves minced
Directions
- Brush the chicken strips with oil and grill them till golden; be careful not to overcook them.
- Transfer them to a medium sized saucepan and pour over the stock.
- Bring to the boil and add in the garlic chillies lemon grass lime leaves and fish sauce.
- Simmer for about 10 min at a gentle pace.
- Add in the spring onions lime juice a little salt and grnd black pepper then simmer for a further 5 min.
- Stir in the coriander and serve steaming warm.
- Serves 2
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 990g | |
| Recipe makes 2 servings | |
| Calories 413 | |
| Calories from Fat 174 | 42% |
| Total Fat 19.32g | 24% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.24g | |
| Cholesterol 128mg | 43% |
| Sodium 2011mg | 84% |
| Potassium 1156mg | 33% |
| Total Carbs 6.3g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.02g | 1% |
| Protein 50.35g | 81% |
