Thai-inspired coconut chicken soup
PREP 10 MINS COOK 25 MINS SERVES 4 AS A LIGHT MEAL
1 tbsp olive oil
2 eschalots, finely chopped
1 stalk lemongrass, bashed with the flat side of a knife 2 cloves garlic, crushed
3cm piece ginger, peeled and sliced or 2 tsp grated
ginger
1 small red chilli (or to taste, depending how spicy you
like it), thinly sliced
½ bunch coriander, leaves picked, stalks finely
chopped
1 tbsp Thai red curry paste or gluten-free curry paste 400ml can light coconut milk
250ml (1 cup) salt-reduced chicken stock or gluten-free
stock
150ml water
2 skinless chicken breast fillets, trimmed of fat, cut into
bite-size pieces 2 lime leaves (fresh or dried) or zest of 2 limes 300g button mushrooms, sliced 1 tbsp fish sauce 2 tsp caster sugar
Juice of 1 lime
1 Heat the oil in a large, deep saucepan over mediumhigh heat. Add the eschalots, lemongrass, garlic, ginger, chillies, coriander stalks and curry paste. Cook, stirring, for 1-2 minutes or until the mixture is fragrant. Pour in the coconut milk, stock and water. Stir well to release any browned bits on the bottom of the pan. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
2 Add the chicken and lime leaves or zest to the pan. Return to a simmer and continue to cook for a further 10 minutes or until the chicken is cooked through, adding the mushrooms for the last 5 minutes of cooking.
3 Stir the fish sauce and sugar into the pan. Stir in the lime juice, to taste. Remove the lemongrass and ginger slices and discard.
4 Divide the soup between serving bowls. Sprinkle with the coriander leaves and serve.
Nutritional info
PER SERVE 1220kJ (292Cal), protein 31g, total fat 15g (sat. fat 8g), carbs 5g, fibre 3g, sodium 863mg • Carb exchanges ½ • GI estimate low • Gluten-free option • Lower carb