4 Serves
77 Mins
Prepare the aromatics by slicing the galangal, bruising the lemongrass stalks, and tearing the kaffir lime leaves to release their oils.
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CreoleVitamin E
1 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
183 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
1083 mg / 4,700 mgSodium
964 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
28 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large pot, heat the coconut milk over medium heat until it begins to simmer gently.
Add the prepared galangal, lemongrass, and kaffir lime leaves to the coconut milk and simmer to infuse the flavors.
Add the sliced chicken breast and mushrooms to the pot, cooking until the chicken is fully opaque and cooked through.
Season the soup with fish sauce, lime juice, and a pinch of salt and pepper to taste, then garnish with fresh cilantro before serving.
7
g28
g7
g
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Sri Lankan