Thai Chicken and Coconut Soup

Photography: Randy Mayor; Styling: Jan Gautro

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 29%
  • Fat: 7.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.8g
  • Carbohydrate: 8.2g
  • Fiber: 0.5g
  • Cholesterol: 77mg
  • Iron: 1.9mg
  • Sodium: 778mg
  • Calcium: 23mg

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

Preparation

  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.
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