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Oriental chicken soup

  • 900 ml chicken stock
  • 300 ml coconut milk
  • 1 tbsp ginger, grated
  • 1 clove garlic, thinly sliced
  • 1 tsp red bell pepper (ribs and seeds removed), cut into bite-size strips
  • 400 g chicken breast, boned, skinned
  • 1 pcs red bell pepper (ribs and seeds removed), cut into bite-size strips
  • 100 g peas, edible podded, cut into halves
  • 2 tsp fresh, lime juice (from about 1 lime)
  • 1 tsp butter, unsalted
  • 2 pcs spring onions, thinly sliced
  • 2 tsp salt
  • 1/2 tsp curry powder

  1. Clean the chicken breast and cut them into bite-sized cubes.
  2. Fry them in a pan on melted butter, set aside.
  3. In a large saucepan, bring broth, coconut milk, ginger, garlic, red pepper flakes, and curry powder to a boil over high heat.
  4. Add chicken, bell pepper, and peas; cook until the flavours blended together, about 1 minute. Add lime juice and scallions, season with salt if needed.
  5. Serve it hot with hard-boiled eggs as garnish.

Good points

  • High in niacin

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: Asian
General (in 1 portion)
Calories: 367.09 kcal
Carbohydrates: 9.59 g
Cholesterol: 79.35 mg
Sugar: 5.44 g
Protein: 27.26 g
Fat: 23.85 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com