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Thai-Inspired Chicken Coconut Broth
This simple yet comforting soup comes from the book Wok On. Once you make this, you will whipo it up again and again.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Makes: 2 Servings
Calories: 438 kcal
Ingredients:
- 14- ounces (400 g) boneless skinless chicken thighs, sliced into 1-inch (2.5 cchunks
- pinch of sea salt
- pinch of ground white pepper
- 1 teaspoon cornstarch
- 1 tablespoon canola oil
- 2 stalks of lemongrass, sliced into 1-inch (2.5 cpieces
- 2 cups (480 ml) hot vegetable stock
- 1/2 cup (120 ml) coconut milk
- 1 makrut lime leaf, whole
- 2 ripe tomatoes, quartered, skin on
- 5 1/4 - ounces (150 g) oyster mushrooms
- 2 tablespoons fish sauce
- juice of 1 lime
- 1/2 teaspoon superfine sugar
- cilantro, to garnish
Preparation:
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Put the chicken in a bowl and season with the salt, white pepper, and cornstarch.
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Heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the lemongrass, and toss for a few seconds to release its aroma. Add the chicken, and sear for a few seconds, then cook, tossing, for 2—3 minutes until almost cooked through. Add the hot vegetable stock, coconut milk, lime leaf, tomatoes, and mushrooms. Season with the fish sauce, lime juice, and superfine sugar and bring to a boil. Then turn the heat down to medium, and simmer for another 2 minutes. Remove from the heat, garnish with cilantro, and serve.
Notes:
Tips
- The flavor of this soup will largely depend on the quality of your stock. We have made this with both our homemade Low FODMAP Vegetable Broth as well as Low FODMAP Chicken Stock with great success.
Nutrition Facts
Thai-Inspired Chicken Coconut Broth
Amount Per Serving
Calories 438
Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 12g60%
Sodium 1457mg61%
Potassium 734mg21%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 4g4%
Protein 23g46%
Vitamin A 1060IU21%
Vitamin C 17mg21%
Calcium 23mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
