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Thai coconut soup
Thai coconut soup
441kcal Per person
24g Protein
18g Carbs
30g Fat
13g Fiber
Ingredients
- 1 slice ginger
- 1 bell pepper
- 1 scallion
- 1 carrot
- 5 ounces mushrooms (140 g)
- 1 tablespoon olive oil (15 ml)
- ½ cube vegetable bouillon
- 1 ½ cup water (356 ml)
- 2 ½ fluid ounce coconut milk (75 ml)
- 3 ounces chicken strips, plant-based (84 g)
- 1 tablespoon soy sauce (15 ml)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Finely chop the ginger. Slice the bell pepper into thin strips, the scallion into rings and the carrot into thin half moons. Slice the mushrooms.
- Heat the oil in a soup pot and add the ginger, bell pepper, carrot and mushrooms and cook for 5 minutes.
- Add the bouillon cube, water and coconut milk and let this simmer on low heat for about 10 minutes or until the vegetables are soft.
- Add the plant-based chicken pieces, soy sauce and lime juice. Stir well and let it simmer gently for another 2-3 minutes.
- Season with black pepper to taste and serve the soup in a deep bowl. Garnish with the scallion rings.
Tip van FitChef
1. Add some chili flakes for extra heat.
2. Delicious with fresh cilantro for garnish.
