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Thai Chicken Mushroom Soup

VIEWS 652

Energy (kcal)- 125

Protein (g) - 13.6

Carbohydrate (g)- 6.9

Fat (g) - 5

Khyati's Health-O-Meter Says:

This simple chicken Thai vegetable soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. The traditional Thai spices and herbs add a distinct flavor to the soup further enhancing the taste as well as improving our digestive immunity as they have anti-bacterial properties. Tofu, bean sprouts and mushrooms enrich the protein requirements that are needed to repair muscle tissues.

INGREDIENTS

  • Boiled Chicken 50g
  • Dry oyster mushrooms, soaked and chopped - 15g
  • Tofu, cubed - 30g
  • Olive oil - 1/2 tsp
  • Shallots, halved - 10g
  • Onion, chopped 15g
  • Lemon grass, sliced - 5g
  • Galangal, sliced - 5g
  • Vegetable stock /Plain water - 100 ml
  • Fresh red chillies, sliced diagonally - 5g
  • Salt - to taste
  • Bean sprouts - 8g
  • Fresh basil leaves, chopped - 8g

DIRECTIONS
Step 1 Heat oil in a pan. Add shallots, onion, lemongrass, and galangal and saute for two minutes. Step 2 Add boiled chicken and vegetable stock and let it cook for a few minutes.  Step 3 Then add oyster mushrooms, tofu, and fresh red chillies and salt. Mix and cook for one minute.  Step 4 Add bean sprouts and fresh basil and stir to mix well.  Step 5 Take it off the heat once it begins to boil. Pour the soup into a serving bowl and serve immediately.

Thai Chicken Mushroom Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 652
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