Coconut Lime Chicken Soup
A Thai recipe I discovered in NYC. So Delicious!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 tsp lemon juice
- 1 green onion chopped
- 1 handful bean sprouts
- 26 ounces coconut milk
- 1 chicken breast cut into bite sized pieces
- 1/4 red onion sliced into little bits
- 3 tablespoons lime juice i like it so i add 4
- 2 cups beef or chicken broth
- 1 tsp ground ginger root
- Carbohydrate 34.2661824120072 g
- Cholesterol 55.68 mg
- Fat 169.738747707994 g
- Fiber 2.53116663313065 g
- Protein 58.5810028655428 g
- Saturated Fat 143.909339653492 g
- Serving Size 1 1 Serving (2924g)
- Sodium 6418.10430474508 mg
- Sugar 31.7350157788766 g
- Trans Fat 10.372493157656 g
- Calories 1790 calories
In a medium or large saucepan cook your bite sized chicken bits. Season with lemon salt or lemon pepper if you like. Remove from pan and set aside. Pour in beef/chicken broth Add bean sprouts, green and red onion, and whatever other vegetables you feel like I have found that I like a bit of sautéed red bell pepper in mine . Add the Ginger, Lemon and lime juice. Simmer for about 10 minutes. Now pour in the coconut milk and add the chicken. Simmer but do not boil for another five to 10 minutes. Add your chopped up green onion here if you did not already add with the other vegetables. Add a little accent of fresh cilantro to the top if you feel all fancy and stuff. Enjoy!
