🍽️ Creamy Thai Chicken Coconut Soup

Name: Creamy Thai Chicken Coconut Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 300 g chicken breast fillet; 1 tbsp peanut oil; 20 g flour (1 tbsp); 550 ml poultry broth; 200 ml coconut milk; salt; 300 g mushrooms; 10 g ginger (1 piece); 50 g Thai basil (2 bunches); 30 g peanuts (2 tbsp); 1 tbsp lime juice

390 kcal · 30 min · 4 servings

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Ingredients

1 shallot
300 g chicken breast fillet
1 tbsp peanut oil
20 g flour (1 tbsp)
550 ml poultry broth
200 ml coconut milk
salt
300 g mushrooms
10 g ginger (1 piece)
50 g Thai basil (2 bunches)
30 g peanuts (2 tbsp)
1 tbsp lime juice

Instructions

1. Peel the shallot and chop it very finely.
2. Rinse the chicken breast fillet under cold water and pat it dry with a kitchen towel.
3. Cut the chicken meat into thin strips.
4. Heat the oil in a large pot.
5. Fry the chopped shallot and the chicken strips over medium heat, stirring constantly, for 3 minutes.
6. Dust the vegetables and meat with flour and stir briefly.
7. Pour the broth and the coconut milk into the pot.
8. Season the soup with salt.
9. Let the soup simmer covered on low heat for about 20 minutes.
10. Clean the mushrooms and cut them into quarters.
11. Peel the ginger and grate it finely.
12. Add the mushrooms and the grated ginger to the soup.
13. Let everything cook for another 10 minutes.
14. Wash the basil and shake it dry.
15. Pluck the basil leaves from the stems.
16. Roast the peanuts in a pan without additional fat until they smell fragrant.
17. Add the basil leaves to the soup.
18. Finally season the soup with salt and lime juice.
19. Divide the soup among 4 bowls.
20. Sprinkle each portion with the roasted peanuts.

Nutrition per serving

kcal: 390
Protein: 33 g · Fett/Fat: 25 g · Carbs: 9 g