Ingredients
2
2 servings
- •4 cups water
- •1 stalk lemon grass, smashed and chopped
- •1 (1 inch) piece galangal, thinly sliced
- •3 kaffir lime leaves, torn
- •4 tablespoons fish sauce
- •2 teaspoons chile paste
- •8 ounces fresh tomatoes, chopped
- •2 ounces button mushrooms, chopped
- •1 (8 ounce) skinless, boneless chicken breast sliced into strips
- •4 tablespoons lime juice
- •2 fresh Thai chiles, crushed with a knife and halved
Instructions
- Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
- Add chiles to soup and remove from heat.
Nutritional Facts
Per 2 servings
- Calories: 212
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 3g
- Protein: 28g
- Sugar: 8g
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