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🍲 Creamy Chicken Coconut Soup

300 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet
• 200 g tofu
• 2 carrots
• spring onions
• 100 g snow peas
• 10 g ginger (1 piece)
• 2 stalks coriander
• 1 tbsp oil
• 400 ml coconut milk (9 % fat)
• 4 tbsp fish sauce
• 4 tbsp lime juice
• salt
• sugar

Instructions

1. 1. Rinse the chicken breast fillet under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into bite-sized pieces.
4. 4. Cut the tofu into small cubes.
5. 5. Peel the carrots.
6. 6. Cut the carrots into small cubes.
7. 7. Wash the spring onions thoroughly.
8. 8. Cut the green end of the spring onions lengthwise into fine strips.
9. 9. Finely chop the white and light green part of the spring onions.
10. 10. Wash the snow peas.
11. 11. Remove the hard ends and strings from the snow peas.
12. 12. Grate the ginger finely.
13. 13. Wash the coriander.
14. 14. Shake the coriander dry.
15. 15. Pluck the small coriander leaves from the stems.
16. 16. Finely chop the coriander leaves.
17. 17. Heat some oil in a large pot.
18. 18. Add the diced carrots to the pot.
19. 19. Add the chopped spring onions.
20. 20. Sauté the vegetables briefly.
21. 21. Pour the coconut milk into the pot.
22. 22. Add the grated ginger.
23. 23. Pour 600 milliliters of water into the pot.
24. 24. Bring the soup to a boil.
25. 25. Add the chicken pieces to the boiling soup.
26. 26. Add the snow peas to the soup.
27. 27. Add the tofu cubes to the soup.
28. 28. Stir in the fish sauce.
29. 29. Add the lime juice.
30. 30. Let the soup simmer for about 5 minutes.
31. 31. Season the soup with salt to taste.
32. 32. Season the soup with sugar to taste.
33. 33. Stir in the chopped coriander leaves.
34. 34. Fill the soup into bowls.
35. 35. Garnish the soup with the spring onion strips.
36. 36. Serve the soup hot.

Nutrition per serving

• kcal: 300
• Protein: 28 g · Fett/Fat: 15 g · Carbs: 11 g