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Thai Chicken Soup

Spicy Thai Chicken Soup is the perfect antidote to a chilly winter day and guaranteed to cheer everyone up. TIP: add a dash of fish sauce for an additional depth of flavour. For a full meal, serve with glass noodles.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves


WHAT YOU'LL NEED

  • 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
  • 1 Knorr Chicken Stock Cube dissolved in 500 millilitres 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)

321kcal

Energy (kJ)

1342kJ

Protein (g)

15.4g

Carbohydrate incl. fibre (g)

8.5g

Carbohydrate excl. fibre (g)

7.7g

Sugar (g)

0.7g

Fibre (g)

0.8g

Fat (g)

26.6g

Saturated fat (g)

19.8g

Unsaturated fat (g)

4.9g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

36mg

Sodium (mg)

343mg

Salt (g)

0.86g

Vitamin A (IU)

1172IU

Vitamin C (mg)

10.0mg

Calcium (mg)

55mg

Iron (mg)

4.24mg

Potassium (mg)

563mg

Total

1284kcal

5369kJ

61.6g

34.0g

31.0g

3.0g

3.1g

106.2g

79.0g

19.4g

15.6g

3.8g

0.0g

144mg

1372mg

3.43g

4689IU

40.0mg

221mg

16.94mg

2254mg


Let's Get Cooking

  • 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.