Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces boneless skinless chicken breast
- 1 stick lemon grass
- 2 cups unsweetened coconut milk
- 1 cup water
- 1 inch ginger root sliced into thin rounds
- 2 fresh hot chili peppers cut in half lengthwise
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- ½ teaspoon granulated sugar
- fresh cilantro for garnish
Directions
Slice chicken into strips.
Smash lemon grass with the flat of a large knife and cut into 1-inch pieces.
Heat coconut milk and water in a saucepan over moderate heat but do not boil.
Add lemon grass, ginger and chilies and simmer for 2 minutes stirring frequently.
Add chicken strips and simmer 5 minutes.
Add remaining ingredients and simmer 1 minute.
Serve garnished with cilantro.