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Thai Chicken Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 225 grams skinless chicken breast fillet thinly sliced
  • 0.5 teaspoon grated fresh red chilli (or green)
  • 0.5 teaspoon grated fresh root ginger
  • 1 tsp ready grated lemon grass
  • 400 millilitres coconut milk
  • 10 grams Knorr Chicken Stock Cube dissolved in
  • 500 ml boiling water
  • 1 tablespoon soy sauce
  • 1 lime juice
  • bunch of fresh coriander chopped
  • crusty bread to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

326kcal

Energy (kJ)

1364kJ

Protein (g)

15.3g

Carbohydrate incl. fibre (g)

8.8g

Carbohydrate excl. fibre (g)

8.3g

Sugar (g)

0.8g

Fibre (g)

0.4g

Fat (g)

27.0g

Saturated fat (g)

20.1g

Unsaturated fat (g)

4.8g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

36mg

Sodium (mg)

749mg

Salt (g)

1.87g

Vitamin A (IU)

326IU

Vitamin C (mg)

6.6mg

Calcium (mg)

51mg

Iron (mg)

4.01mg

Potassium (mg)

498mg

Total

1304kcal

5454kJ

61.1g

35.1g

33.4g

3.0g

1.7g

108.0g

80.3g

19.2g

15.5g

3.8g

0.0g

144mg

2997mg

7.49g

1305IU

26.4mg

202mg

16.06mg

1992mg


  • 1 Heat the oil in a large saucepan and stir fry the chicken for 5-6 minutes or until lightly browned.
  • 2 Stir in the chilli, root ginger and lemon grass and cook for 2-3 minutes.
  • 3 Add remaining ingredients, except the coriander, bring gently to the boil and simmer for 2-3 minutes.
  • 4 Stir in the coriander and serve immediately with crusty bread.