Light Thai Soup with Chicken Breast and Coconut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 1 clove garlic
- 2 leeks
- 2 carrot (s)
- 200 g chicken breast fillet (s)
- 1 teaspoon oil, (sesame oil)
- 750 ml vegetable broth or chicken broth
- 250 ml coconut milk
- 80 g basmati
- 3 pinches turmeric
- salt and pepper
- possibly lime (s) slices to decorate
- Almond (s), (flakes) to decorate
- Cayenne pepper
- Ginger powder
- Curry powder
- Lime juice
Print Recipe
Pin Recipe Instructions
- Peel shallots and garlic. Finely dice shallots, mash the garlic, clean the leek, peel the carrot. Wash both and cut into strips. Wash the chicken breast fillet, pat dry and cut into cubes.
- Heat the oil, fry the chicken breast in it. Add shallots, garlic, leek and carrot, sauté. Pour in the stock and coconut milk, add the rice and cook for 10 minutes.
- Refine the soup with the spices and season to taste.
- Garnish with the lime slices and roasted almond flakes, if desired (but then charge extra for the almond flakes).
- After WW with rice, this dish has 6 P. More coconut milk also tastes good, then credit the points additionally.
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