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Main Ingredients | Boneless Chicken , Fresh Red Chillies |
Cuisine | Fusion |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 4 cups chicken stock
- 2 lemongrass roots
- 2 inch galangal piece
- 2-3 lime leaves
- 4 fresh red chillies
- Salt to taste
- A pinch of sugar
- 2 lemons
- 8-10 fresh spinach leaves
- 200 gms skinless chicken breasts, finely chopped
- 1 tsp fish sauce
Method
- Heat chicken stock in a deep non stick pan. Slice lemongrass roots and galangal and add. Bruise lime leaves and add.
- Diagonally slice 2 fresh red chillies and add to the pan along with salt and sugar.
Slice 1 lemon into thin roundels and add some to the pan and reserve the rest for garnish. - Finely chop spinach leaves.
- Let the stock boil for 5-10 minutes. Strain into a bowl and pour the strained stock back into the pan and heat.
- Diagonally slice 2 fresh red chillies and remove the seeds.
- Add chicken to the stock along with fish sauce, spinach, red chillies and cook till the chicken is done.
- Add juice of the remaining lemon and mix. Take the pan off the heat and pour the soup into a serving bowl.
Garnish with reserved lemon slices and serve hot.
Nutrition Info
Calories | 73 |
Carbohydrates | 2.5 |
Protein | 12.5 |
Fat | 1.3 |
Other Fiber | 0.3 |
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