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Fiery Coconut Infused Chicken & Seafood Soup Recipe

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Ingredients

Adjust Servings:

	1 liter thin coconut milk
	750 ml chicken stock or 1 1/2 chicken stock cubes in 750ml boiling water
	6 kaffir lime leaves, sliced
	1 cm gingerroot or 1 cm galangal, thinly sliced
	3 bird's-eye chilies
	1 stalk lemongrass, thick bottom part only, tough outer layers discarded
	300 g fresh boneless chicken or 300 g seafood, sliced into thin strips
	16 button mushrooms, sliced
	4 tablespoons freshly squeezed lime juice
	2 tablespoons fish sauce
	2 spring onions, cut into lengths, to serve
	3 sprigs coriander leaves

Nutritional information

761.4

Calories

611 g

Calories From Fat

67.9 g

Total Fat

51.8 g

Saturated Fat

62 mg

Cholesterol

1070.7 mg

Sodium

20.6 g

Carbs

1.2 g

Dietary Fiber

6.3 g

Sugars

26.5 g

Protein

625g

Serving Size

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Fiery Coconut Infused Chicken & Seafood Soup Recipe

Name: Fiery Coconut Infused Chicken & Seafood Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 750; : 6; : 1; : 3; : 1; : 300; : 16; : 4; : 2; : 2; : 3

Features:

Cuisine:

American

This soup is a nice light with a bit of a bite, It's quick and can be on the table in no time. Posted for ZWT#6 2010

40 min
Serves 4
Easy

Ingredients

Directions

Spicy Coconut Chicken or Seafood Soup, This soup is a nice light with a bit of a bite, It’s quick and can be on the table in no time Posted for ZWT#6 2010

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Steps

1 Done	Heat Coconut Milk and Chicken Stock in a Stockpot Over Medium Heat For 3 Minutes. Do not Allow to Boil.
2 Done	Add the Lime Leaves, Galangal, Chillies and Lemongrass.
3 Done	Stir in the Chicken or Seafood and Mushrooms. Cook Until the Soup Just Begins to Boil. Turn Off Heat. Add the Lime Juice and Fish Sauce. Mix Well. Remove and Serve Hot, Garnished With Spring Onions and Coriander Leaves.