Ingredients
4
4 servings
- •1 cup coconut milk
- •2 lemon grass, chopped
- •4 slices (1/2-inch) piece peeled fresh ginger
- •5 makrut lime leaves, torn in half
- •0.75 pound skinless, boneless chicken breasts, cut into strips
- •5 tablespoons fish sauce
- •2 tablespoons white sugar
- •1 cup coconut milk
- •0.5 cup lime juice
- •1 teaspoon red curry paste
- •0.25 cup coarsely chopped cilantro
- •15 green Thai chiles, crushed
Instructions
- Bring 1 cup coconut milk, lemon grass, ginger, and lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
- Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
Nutritional Facts
Per 4 servings
- Calories: 436
- Carbohydrate: 32g
- Fat: 26g
- Fiber: 4g
- Protein: 27g
- Sugar: 16g
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