malaysian

Chicken and Chayote Coconut Soup with Toasted Rice

This simmered dish pairs chicken thigh, boneless, cut into bite size pieces with chayote, peeled and sliced, coconut milk and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

59 g Carbohydrates

30 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

135g chicken thigh, boneless, cut into bite size pieces 163 kcal
143g chayote, peeled and sliced 36 kcal
88g coconut milk 173 kcal
52g jasmine rice, uncooked 190 kcal
56g onion, diced 22 kcal
8g fresh ginger, sliced 6 kcal
6g vegetable oil 53 kcal
12g lime juice 4 kcal
2g salt 0 kcal

Cooking instructions

jasmine rice
Rinse the rice and toast it in a dry pot over medium heat for 3 to 4 minutes until lightly fragrant.
jasmine rice
Add water, bring to a boil, then reduce to a simmer to cook the rice until tender.
onionfresh gingervegetable oil
In a separate pot, heat oil and cook onion and ginger for 2 minutes until softened.
chicken thighchayotecoconut milksalt
Add chicken and sear for 2 minutes. Add chayote, coconut milk, and salt; simmer 10 to 12 minutes until chicken is cooked through and chayote is tender.
coconut milkjasmine ricelime juice
Finish with lime juice and black pepper. Serve the coconut soup with the toasted rice.