Low Sodium Thai Chicken Broccoli Soup
An easy to prepare sweet and spicy low sodium version of Traditional Thai Soup
Ingredients
- 12 oz Chicken Breasts - Boneless, Skin & Fat Removed I also like to use Chicken Thighs instead
- 1 1/2 cups Chicken Broth - No salt added
- 1 cup Coconut Milk canned
- 1 cup Mushrooms chopped
- 2 cups Broccoli Florets
- 5 slices Fresh Ginger Root peeled
- 1 - 2 whole Red Chili Peppers sliced - based on heat desired
- 1 stalk Lemon Grass cut in half and smashed
- 4 Green Onions sliced - white and green separated
- 1 tsp Thai Chili Paste add based on desired heat
- 1/4 cup Cilantro roughly chopped
- 1/4 cup Basil roughly chopped
- 1/2 tsp White Pepper
- 1 Lemon sliced
Instructions
- Place the chicken breasts in a small saucepan. Cover the chicken completely with water and place on the stove over medium high heat. Bring the water to 180 degrees F - just before the water starts to bubble. Poach the chicken until it reaches 165 degrees F.
- While the chicken is poaching, in a medium saucepan over medium high heat, add the coconut milk, mushroom, broccoli, ginger, chili peppers, lemongrass, and the whites of the green onions and bring to a simmer.
- Add the chili paste and simmer for 10 minutes.
- Cool the chicken slightly and cut into 1 inch cubes. Add the cubed chicken to the soup.
- Remove the lemongrass, ginger slices, and chili peppers with a slotted spoon and discard.
- Add the cilantro, basil, and white pepper. Serve and garnish with lemon slices and green onion slices.
- Save any leftover soup in an air tight container in the refrigerator for 3 to 4 days.
Nutrition
Serving: 246gCalories: 250kcalCarbohydrates: 11gProtein: 23gFat: 14gSaturated Fat: 10gCholesterol: 49mgSodium: 100mgPotassium: 261mgFiber: 4g
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