Each serving provides:
- Calories: 485
- Fat: 20 g
- Protein: 29 g
- Carbs: 51 g
Serves: 2
- Anti-inflammatory
- Antioxidants
- Speeds up metabolism
Ingredients
- 3 green onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp. fresh ginger root, finely chopped
- 1 tbsp. coconut oil
- 2 lemongrass sticks, finely chopped
- 1 can (400 ml) light coconut milk
- 3 cups organic chicken stock
- 8 oz. chicken breast
- 4 oz. rice noodles
- 2 tbsp. fish sauce
- 1 freshly squeezed lime (or lime juice), to taste
- Fresh coriander, chopped
Instructions :
1. Brown the green onions, garlic and ginger in oil for about 4 minutes on medium heat. Add lemongrass, coconut milk and stock.
2. Bring to a boil, reduce heat, add diced chicken breast and let simmer for 10 minutes uncovered.
3. Meanwhile, cook rice noodles in boiling water.
4. Add fish sauce, chopped coriander and lime juice to the soup. Add salt and pepper to taste. Add the hot soup to the noodles and serve.
Prep time: 15 minutes
Cooking time: 15 minutes
