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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 307.7
  • Total Fat: 8.4 g
  • Cholesterol: 70.7 mg
  • Sodium: 1,564.1 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 24.4 g

View full nutritional breakdown of Coconut Curry Duck Soup calories by ingredient
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Coconut Curry Duck Soup

Submitted by: BARRREC
Coconut Curry Duck Soup

Introduction

A wonderfully hardy yet sweet coconut curry soup. This is for a mild curry. If you want to add some spice, simply add your favorite hot chili pepper, and/or additional red curry paste. A wonderfully hardy yet sweet coconut curry soup. This is for a mild curry. If you want to add some spice, simply add your favorite hot chili pepper, and/or additional red curry paste.
Number of Servings: 8

Ingredients

    28 oz. raw duck cooked, boned, and shredded.
    (I like to used the bones to add into the soup while it is cooking)
    2 cans organic, non-low fat (better flavor) coconut milk
    + water to total 4 cups.
    3.5 cups chicken broth
    7 large carrots chopped into large chunks
    3 cups quartered red potatoes
    1/2 cup chopped chives/green onions
    1/2 cup bell peper
    3/4 cup (3/4 oz) dired porcini mushrooms
    1Tbs + 1 tsp fresh grated ginger root
    1 cup chopped fresh cilantro
    1 tsp dried lemon grass
    1 Tbs sea salt
    2 Tbs brown sugar (packed)
    1 1/2 cup largely chopped fresh tomatoes
    1 Tbs garlic
    8oz red curry paste

Directions

Add coconut milk and water totaling 4 cups liquid, & 2 cups chicken broth to a large stock pot.

put on low heat as you add all other ingredients except duck and 1.5 cup chicken broth

cook on med to low heat for 40 min.

add in duck and final 1.5 cup chicken broth

cook on med. heat on a low boil for 30-45 min till good flavor is achieved & all vegetables are fully cooked

serve with quartered fresh lime, fresh bean sprouts, & fresh cilantro.

keeps well in the refrigerator for several day. flavor is intensified after sitting.






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