Thai Green Chicken Soup
A UK lunch recipe with 425 kcal and 38g of protein per serving, costing roughly £2.55 to make.
425kcal
38gProtein
10gCarbs (est.)
26gFat (est.)
£2.55Per serving
Ingredients
- chicken breast150g
- light coconut milk150ml
- Thai green curry paste1 tbsp
- chicken stock250ml
- mangetout60g
Method
- Slice the chicken breast into strips about 1cm wide so it cooks quickly and evenly.
- Fry the curry paste in a dry pan over a medium heat for 1 minute, until it smells fragrant. This cooks off the raw edge of the spices.
- Pour in the stock and coconut milk and bring to a gentle simmer, then add the chicken and cook for 8 minutes, until it is white the whole way through with no pink remaining.
- Add the mangetout and simmer for a final 2 minutes so they stay crisp and bright green.
- Season to taste and serve hot.
Meal-prep note
Doubles easily. Cool quickly and keep for up to 3 days in the fridge, or a month in the freezer. Add the mangetout when you reheat rather than before freezing, so they stay crisp.
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built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.