Thai Chicken & Mushroom Soup
by Tanvi Parikh
Macros
- Total calories
- 478
- Protein
- 31 g
- Carbs
- 24 g
- Fat
- 29 g
- Fiber
- 2 g
- Sugar
- 9 g
- Cholesterol
- 90 mg
- Sodium
- 1607 mg
- Potassium
- 810 mg
- Vitamin A
- 325 IU
- Vitamin C
- 4 mg
- Calcium
- 44 mg
- Iron
- 2 mg
- Vitamin D
- 32 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 57 mg
- Zinc
- 3 mg
Serves 2
Ingredients
- 1½ tsp Coconut Oil
- 1 Garlic (clove, minced)
- 1 tsp Ginger (minced)
- 3 cup Chicken Broth
- 1 tbsp Coconut Aminos
- 6 g Lemongrass (peeled, chopped into large pieces)
- 227 g Chicken Breast (skinless, boneless, chopped into cubes)
- 1½ cup Shiitake Mushrooms (sliced)
- 1 cup Canned Coconut Milk
- 1 tbsp Lime Juice
- ¼ cup Thai Basil (chopped)
Steps
In a pot over medium heat, add the coconut oil, garlic and ginger. Sauté for 1 minute. Then add the broth, coconut aminos and lemongrass. Bring to a simmer, reduce heat to medium-low and cook for 15 to 20 minutes.
Add the chicken and mushrooms and cook for 10 minutes or until the chicken is cooked through. Remove from heat. Remove the lemongrass stalks and discard. Add the coconut milk and lime juice. Stir to combine.
Divide into bowls and garnish with basil. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Additional Toppings: Add leafy greens such as spinach or kale.
- No Lemongrass: Use extra lime juice instead.
- No Coconut Aminos : Use tamari or soy sauce instead.
- No Thai Basil: Use regular basil, cilantro or mint instead.