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Add a photoSweetness from coconut milk and heat from chiles - delicious!
Ingredients
- Kaffir (lime) leaves or lemongrass
- 3 c. Chicken stock
- 2 2/3 cup unsweetened coconut milk ( canned is good)
- 2 small Thai peppers or 3 fresh jalapeño peppers, seeded
- 3 T. Thai fish sauce or soy sauce
- 1 tsp. Minced, peeled, fresh ginger
- 1/4 to 1/2 cup julienned carrots
- 1/8 tsp. Salt
- 1 lb. Boneless, skinless chicken breast
- 2 T. Lime juice
- Garnish: cilantro, green onion, bean sprouts
Directions
- Simmer kaffir leaves or lemongrass in a little coconut mik for delicate citrus flavor. Bring to boil in soup pot: chicken stock and coconut milk. Reduce heat and stir in: peppers, fish sauce, ginger, carrots and salt. Simmer 10 min. Stir in 1 lb. Chicken, thinly sliced, raw and lime juice. Simmer, stirring occasionally, until chicken is no longer pink, about 5 min. Ladle into warm bowls ( or bowls of jasmine rice). Garnish with chopped fresh cilantro, minced green onion and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 186 | 70% |
| Total Fat 22.17g | 28% |
| Saturated Fat 19.21g | 77% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 517mg | 22% |
| Potassium 476mg | 14% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.48g | 0% |
| Protein 14.79g | 24% |
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