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Ингредиенты
- 2 lrg Chicken breasts, on the bone
- 1 1/4 lt Cool water, (2 pints)
- 4 x Lemon grass, washed and bruised
- 10 x Cm, (4 inch) piece of galingale, peeled and sliced
- 4 x Kaffir lime leaves
- 3 x Shallots or possibly 1 medium-size onion, sliced
- 3 sm Dry red chillies
- 125 gm Fresh shiitake or possibly oyster mushrooms, sliced thinly (4oz)
- 4 Tbsp. Lime juice or possibly lemon juice
- 1 Tbsp. Fish sauce A large healthy pinch of chilli pwdr
- 1 x 125 millilit coconut lowfat milk, (4 fl ounce)
- 3 Tbsp. Minced fresh basil Salt to taste
Инструкции
- Put all the ingredients for the stock in a saucepan, boil for 15 min, then take out the chicken breasts.
- Bone and skin the breasts, slice them thinly and keep them aside. Put the bones and the skin back into the stockpot and continue cooking the stock for 30 min.
- Strain the stock through a fine sieve into another saucepan. You should have about 900ml (1 1/2 pints). Bring it back to the boil add in the chicken, mushrooms and the rest of the ingredients, except the coconut lowfat milk and basil. Simmer the mix for 3 min, adjust the seasoning, and add in the coconut lowfat milk.
- Simmer gently for 3 more min stirring most of the time, to prevent the coconut lowfat milk from boiling.
- Just before serving, put the basil into the very warm soup, to cook it just a little.
- Serve warm, with the chicken breast and mushrooms divided equally among the soup bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 59 | 42% |
| Total Fat 6.56g | 8% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 406mg | 17% |
| Potassium 286mg | 8% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.51g | 0% |
| Protein 15.88g | 25% |
