Low Fat Green Thai Chicken Soup
If you like Thai food, this soup is perfect for your lunchtime. Basil, garlic and ginger have good health benefits and this recipe heats from the inside-out. I used jars and tins making it very easy and fast to prepare.
Makes 6 serving
1 serving 9 Carb Calories: 217
One Serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 3g | 30g | 9g | 7g |
Ingredients
6 servings
400g chicken (I used leftover cooked chicken but you can use raw)
25g, 1/4 of an onion
20g, 4 garlic cloves
5g, green chilli
20g, large thumb size piece ginger
15ml, 1 teaspoon olive oil
1.5 litres low salt chicken stock
400ml low fat coconut milk
113g, Thai Gold Green Thai curry paste
30ml, 2 tablespoons fish sauce
50g, a bunch of spring onion,
100g, 1 green pepper
150g, green beans
120g, drained tin of bamboo shoots
juice of 2 limes
a handful of fresh basil leaves
Method
Preparation
If you are using leftover, cooked chicken, tear it into small pieces. If using raw chicken cut it into small chunks.
Dice the spring onion using the green rather than white end.
Grate the ginger
Chop the garlic and chilli
Juice the 2 limes
Cut the green pepper and green beans into small chunks
Drain and rinse the bamboo shoots from the tin
Ready to cook
- Add the oil to a large sauce, adding the garlic, chilli, onion and jar of paste. If your chicken is raw, add it at this stage cooking until the raw look disappears. (2 to 3 minutes)
- Add all the vegetables (beans, spring onion, pepper, bamboo shoots, ginger) and mix well
- Add the stock, fish sauce, lime juice and coconut milk. Stir well, bring to the boil and turn down immediately to a gentle simmer. If you are using cooked chicken, add the small chunks at this stage and cook on a gentle heat for 10 to 15 minute
- Finally, add the torn handful of basil leaves.
