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🍽️ Thai Chicken Soup

485 kcal · 30 min

Ingredients

• 125 g Basmati rice
• 2 tsp freshly grated ginger
• 1 red chili pepper (finely chopped)
• 700 ml chicken broth
• 400 ml coconut milk (unsweetened, can)
• 2 tbsp fish sauce
• 2 chicken breast fillets
• 100 g bean sprouts
• Lime juice
• salt
• Sambal oelek
• 1 tbsp finely chopped basil
• Basil (for garnishing)

Instructions

1. 1. Rinse the rice thoroughly and bring it to a boil in roughly double the amount of lightly salted water. Then cover and let it swell on low heat for about 20 minutes.
2. 2. In a pot, bring ginger, chili, chicken broth, coconut milk, and fish sauce to a boil and let simmer for 8 to 10 minutes.
3. 3. Slice the chicken breast fillets thinly, add them to the soup, and let them steep for about 8 minutes.
4. 4. Rinse the bean sprouts and let them drain well.
5. 5. Season the coconut soup with lime juice, salt, and Sambal Oelek.
6. 6. Stir the finely chopped basil into the soup and serve it in bowls with bean sprouts, rice, and basil leaves.

Nutrition per serving

• kcal: 485
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 28 g