Thai Chicken Soup with Coconut Milk

Number of servings - 4-5

Ingredients:

Chicken fillet - 12 oz (sliced into thin strips)
Olive oil - 3 tbsp
Coconut milk - 2 cans (14 fl. oz)
Water - 2 cups
Ginger - 2 tbsp (grated)
Fish sauce - 4 tbsp
Lime juice - 4 tbsp
Cayenne pepper (ground red pepper) - 1/4 tbsp
Ground turmeric - 1/2 tsp
Green onions - 1/2 bunch (finely chopped)
Chopped cilantro to taste

Directions:

Heat olive oil in a pan and fry chicken for 3 minutes, until chicken turns white.

In a saucepan combine coconut milk and water and bring to boil. Reduce heat, add chicken, ginger, fish sauce, lime juice, cayenne pepper, turmeric and simmer the soup for 15 minutes until the chicken is ready.

Pour cooked soup in bowls and serve very hot. Garnish with green onions and chopped cilantro.

Ready in: 40 minutes.

Nutritional Information:

Amount per serving - 433 Kcal