Looking for something?

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)

327kcal

Energy (kJ)

1367kJ

Protein (g)

15.4g

Carbohydrate incl. fibre (g)

8.9g

Carbohydrate excl. fibre (g)

8.4g

Sugar (g)

0.8g

Fibre (g)

0.5g

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)

751mg

Salt (g)

1.88g

Vitamin A (IU)

599IU

Vitamin C (mg)

7.7mg

Calcium (mg)

53mg

Iron (mg)

4.09mg

Potassium (mg)

519mg

Total

1308kcal

5470kJ

61.4g

35.7g

33.5g

3.2g

2.1g

108.1g

80.3g

19.3g

15.5g

3.8g

0.0g

144mg

3004mg

7.51g

2395IU

30.8mg

213mg

16.34mg

2077mg


  • 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.