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🍲 Creamy Tom Kha Gai Chicken Soup

305 kcal · 30 min · 4 servings

Ingredients

• Spring onions 1 bunch
• Ginger, fresh 10 g
• Organic limes 1 pc
• Chicken breast fillets 600 g
• Oil 2 tbsp
• Poultry broth 600 ml
• Coconut milk 400 ml
• Salt pinch
• Chili, ground pinch
• Pepper, red 1 pc
• Snow peas 200 g
• Mushrooms, white 100 g

Instructions

1. 1. Wash the spring onions thoroughly and pat them dry. Cut off the root ends. Finely chop the white parts of the onions. Roughly chop the green parts. Peel the ginger and chop it finely as well. Cut the lime in half. Squeeze the lime juice out. Rinse the chicken and pat it dry.
2. 2. Heat the oil in a pot over high heat. Sauté the ginger and the white spring onion parts for about 2 minutes. Deglaze the pot with the broth and coconut milk. Add the lime juice, salt, and chili. Place the chicken into the broth. Cover the pot. Let the soup simmer on low heat for about 10 minutes.
3. 3. Wash the bell pepper and cut it in half lengthwise. Remove the seeds and the core. Cut the bell pepper into strips. Wash the snow peas and cut them in half. Wipe the mushrooms with a kitchen towel if necessary. Slice the mushrooms.
4. 4. Remove the chicken from the broth. Add the prepared vegetables to the soup. Simmer the soup over medium heat. Cook the vegetables for about 5 minutes. Cut the chicken into small pieces. Return the chicken to the soup. Serve the Tom Kha Gai soup hot. Enjoy your meal!

Nutrition per serving

• kcal: 305
• Protein: 36 g · Fett/Fat: 14 g · Carbs: 15 g