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Name: Fragrant chicken soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 Lemon Grass Stalks; 400 ml light coconut milk; 3 Kaffir lime leaves torn into pieces; 2 inch Fresh ginger sliced; 700 ml Water; 500 g Boneless chicken breasts fat trimmed and cut into strips; 225 g Shiitake mushrooms chopped; 2 Tomatoes Cut into quarters; 3 Chili pepper deseeded and thinly sliced; 3 tbsp Lime Juice; 2 tbsp Thai Fish sauce; Fresh Coriander

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INGREDIENTS

2 Lemon Grass ; Stalks
400 ml light coconut milk
3 Kaffir lime leaves ; torn into pieces
2 inch Fresh ginger ; sliced
700 ml Water
500 g Boneless chicken breasts ; fat trimmed and cut into strips
225 g Shiitake mushrooms ; chopped
2 Tomatoes ; Cut into quarters
3 Chili pepper ; deseeded and thinly sliced
3 tbsp Lime Juice
2 tbsp Thai Fish sauce
Fresh Coriander

INSTRUCTIONS

1) Remove the tough outer leaves from the lemon grass stalks

2) Using a sharp knife, slice the soft inner parts diagonally into chunks

3) Pour the coconut milk into a large heavy-based saucepan and add the lemon grass, lime leaves and Ginger

4) Bring to a boil, then reduce the heat and simmer for 2 minutes

5) Add the water and return to the boil

6) Add the chicken strips mushrooms and tomatoes

7) Reduce the heat and simmer for 5 minutes or until chicken strips are cooked through and tender

8) Stir in three chillies, limes juice and fish sauce

9) Using a slotted spoon remove and discard the lemon grass and ginger

10) Ladle into bowls with coriander to garnish

(Serves 4)

NOTES

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Fragrant chicken soup

2  Lemon Grass Stalks
400 ml light coconut milk 
3  Kaffir lime leaves  torn into pieces
2 inch Fresh ginger sliced
700 ml Water 
500 g Boneless chicken breasts fat trimmed and cut into strips
225 g Shiitake mushrooms chopped
2  Tomatoes Cut into quarters
3  Chili pepper deseeded and thinly sliced
3 tbsp Lime Juice 
2 tbsp Thai Fish sauce 
  Fresh Coriander

1) Remove the tough outer leaves from the lemon grass stalks
2) Using a sharp knife, slice the soft inner parts diagonally into chunks
3) Pour the coconut milk into a large heavy-based saucepan and add the lemon grass, lime leaves and Ginger
4) Bring to a boil, then reduce the heat and simmer for 2 minutes
5) Add the water and return to the boil
6) Add the chicken strips mushrooms and tomatoes
7) Reduce the heat and simmer for 5 minutes or until chicken strips are cooked through and tender
8) Stir in three chillies, limes juice and fish sauce
9) Using a slotted spoon remove and discard the lemon grass and ginger
10) Ladle into bowls with coriander to garnish

(Serves 4)

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Nutrition

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Serving Size: 1 (389g)
Recipe Makes: 4 Servings

Calories: 312
Calories from Fat: 31 (10%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.9g
Cholesterol 145mg		45 %
Sodium 866.8mg		30 %
Potassium 969.6mg		26 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 6.8g
Protein 59.5g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 312

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