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Thai Coconut Chicken Soup with Ginger

Recipe Shared by Ann
Source:  "Posted by Connie Dean"
Serving Size: 4    


  2 - 14.5 oz cans low sodium chicken broth
  4 ounces ginger root, unpeeled and cut into 1/4" pieces
  1 peel lemon
  1 peel lime
  2 cans unsweetened coconut milk
  1 pound chicken breasts, no skin, no bone, cut into thin strips
  1/4 cup fresh lemon juice
  2 tablespoons brown sugar twin
  2 tablespoons fish sauce
  1 jalapeno pepper, sliced


Combine broth, ginger and citrus peel in a large stock pot and bring to a boil over medium-high heat.
Add the coconut milk and return to a boil.
Stir in chicken strips, lemon juice, brown sugar and fish sauce and bring back to a boil.
Reduce heat and simmer 3 minutes, until chicken is cooked.
Stir in sliced jalapenos and serve.

Per Serving (excluding unknown items): 325 Calories; 14g Fat (39.5% calories from fat); 35g Protein; 14g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 491mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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