Thai Chicken Soup
This Thai Chicken Soup is packed with flavor and healthy vegetables making it a perfect weeknight dinner.
Servings: 4 servings
Calories: 160kcal
Ingredients
- 1 Tbsp Olive oil
- 1 Medium Shallot Diced
- 1 Cup Baby carrots Halved
- 8 Crimini mushrooms Sliced
- 10 Cherry tomatoes Halved
- 1 Cup Cooked chicken breast Shredded
- 3 Cups Low sodium chicken broth
- 2 tsp Fish sauce
- 1 Lime Juiced
- 1 tsp Curry
- 1 14 oz can Coconut milk Low fat
- 2 Sprigs Basil
- 1 Cup Napa cabbage Shredded
Instructions
- Add olive oil to soup pot over medium high heat. Add in shallots, carrots and mushrooms. Let cook 2-3 minutes.
- Add in chicken broth, shredded cooked chicken and allow to cook over medium low heat for 20 minutes.
- Add in fish sauce, lime juice, curry power, coconut milk, tomatoes, basil and shredded cabbage. Allow to simmer 2 minutes.
- Ladle in bowls and garnish with additional basil leaves.
Nutrition
Calories: 160kcal | Carbohydrates: 12g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 350mg | Potassium: 673mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4931IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 2mg