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Thai Chicken and Coconut Soup

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 3 cups White Chicken Stock
  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped peeled fresh lemongrass
  • 2 tablespoons Thai fish sauce
  • 1/2 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon chopped seeded Thai chile
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 (14-ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 228
  • caloriesfromfat 29 %
  • fat 7.3 g
  • satfat 4 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 30.8 g
  • carbohydrate 8.2 g
  • fiber 0.5 g
  • cholesterol 77 mg
  • iron 1.9 mg
  • sodium 778 mg
  • calcium 23 mg

How to Make It

  1. Combine first 7 ingredients in a large saucepan. Bring to a simmer over medium heat; stir in chicken and coconut milk. Cook 3 minutes or until chicken is done. Sprinkle with cilantro.