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🍽️ Quick Thai Soup

436 kcal · 30 min · 4 servings

Ingredients

• 400 g Asian vegetables (frozen)
• 2 chicken breast fillets (approx. 120 g each)
• 1 tbsp sesame oil
• 1 tbsp red curry paste
• 400 ml coconut milk
• 400 ml poultry broth
• 1 tbsp fish sauce
• 1 untreated lime

Instructions

1. 1. Place the vegetables in a colander and let them thaw.
2. 2. Wash the chicken breast fillets and cut them into small cubes.
3. 3. Heat the sesame oil in a pot.
4. 4. Add the curry paste to the hot oil and sauté it while stirring.
5. 5. Deglaze the paste with the coconut milk and the broth.
6. 6. Stir everything well and bring the soup to a boil.
7. 7. Add the chicken and the vegetables to the boiling soup.
8. 8. Let the soup simmer for 4 to 5 minutes.
9. 9. Finally, season the soup with the fish sauce.
10. 10. Wash the lime and cut it into small pieces.
11. 11. Divide the finished soup among four bowls.
12. 12. Garnish each portion with the lime pieces and serve.

Nutrition per serving

• kcal: 436
• Protein: 33 g · Fett/Fat: 30 g · Carbs: 7 g