Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 208.2
- Total Fat: 8.6 g
- Cholesterol: 43.8 mg
- Sodium: 998.2 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.0 g
- Protein: 19.1 g
View full nutritional breakdown of BEST Coconut Curry Chicken Soup calories by ingredient
BEST Coconut Curry Chicken Soup
Submitted by: PHOENIX1982Number of Servings: 6
Ingredients
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Water, tap, 4 cup (8 fl oz)
Spinach, fresh, 3 cup
*Snow Peas, fresh, 1 cup
*Canola Oil, 1 tbsp
Shallots, 4 tbsp chopped
*A Taste of Thai - Red Curry Paste, 3 tsp
Curry powder, 1.5 tsp
*Tumeric, 1.5 tsp
*Coriander seed, .5 tsp
Garlic, 2 tsp
Chicken Breast, no skin, 16 ounces
Granulated Sugar, 6 tsp
*Fish Sauce, 2 tbsp
Cilantro, raw, 8 tbsp
*Green Chiles (Whole), 1.13 oz
Lime Juice, 2 lime yields
6 cups fat free chicken broth
1 small can light coconut milk
Tips
Serve over vermicelli or rice stick (pad thai style) noodles. (Not included in count)
Directions
Blanch peas and spinach. Set aside.
Braise and shred chicken. Set aside.
Heat oil in a pan over medium high. Add shallots and spices. Add chicken broth, bring to a boil. Add coconut milk, reduce heat to medium and simmer for about 5 minutes. Add chicken, sugar and fish sauce, cook for another 2 minutes.
Pour Chicken and broth mixture over noodles. Top with spinach and peas, serve with a wedge of lime.
Serving Size: 4
Braise and shred chicken. Set aside.
Heat oil in a pan over medium high. Add shallots and spices. Add chicken broth, bring to a boil. Add coconut milk, reduce heat to medium and simmer for about 5 minutes. Add chicken, sugar and fish sauce, cook for another 2 minutes.
Pour Chicken and broth mixture over noodles. Top with spinach and peas, serve with a wedge of lime.
Serving Size: 4
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Member Ratings For This Recipe
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Very Good
