Thai Coconut Soup with Chicken
20 Min
Easy
Dive into a comforting bowl Thai soup - with a rich base of flavours - ginger, garlic, chilli and of course the essential Maggi Coconut Milk powder to bring a creamy texture and incredible flavour to this fabulous soup.
Ingredients
2
portions
ingredient_quantity
recipe ingredient
1
teaspoon
Sunflower Oil
10
g
Ginger Root
10
g
Red Chilli
20
g
clove garlic, crushed
200
g
Chicken Breast
75
g
Maggi Coconut Milk Powder
300
ml
Tap Water
50
g
Rice noodles, cooked
120
g
Carrots
70
g
French Bean
1
tablespoon
Lime Juice
50
g
Spring Onions
10
g
Fresh Basil
.
Nutrition Value
Carbohydrate
50.4 g
Energy
609.4 kcal
Fat
30.4 g
Protein
33.9 g
Sodium
750.6 mg
Information per serving
Instructions
20 Minutes
-
Step 1
5 MinCut the chicken breast fillet into strips. Clean and wash vegetables. Cut sugar snap peas diagonally into strips. Peel the carrot and cut into thin sticks, the spring onions into rings and the chili into strips.![Thai Coconut Soup with Chicken]()
-
2nd step:
3 MinHeat oil in a saucepan. Sauté the carrot sticks, spring onions and chili. Add the ginger and garlic and sauté briefly. -
3rd step:
6 MinPut the coconut milk powder into a small bowl and gradually whisk in 300ml boiling water until you have a smooth coconut milk. Add the chicken strips, coconut milk and water and bring to the boil. Add the glass noodles and simmer over medium heat for 4 minutes. Add sugar snap peas and simmer for another 1 minute.![Thai Coconut Soup with Chicken]()
-
4th step:
1 MinSeason with lime juice and serve sprinkled with coriander leaves.![Thai Coconut Soup with Chicken]()
