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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.9
  • Total Fat: 10.1 g
  • Cholesterol: 26.8 mg
  • Sodium: 593.4 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.6 g

View full nutritional breakdown of Vietnamese Chicken Curry Soup calories by ingredient
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Vietnamese Chicken Curry Soup

Submitted by: ROBINWA

Introduction

Chicken and vegetable curry soup serve over brown rice Chicken and vegetable curry soup serve over brown rice
Number of Servings: 4

Ingredients

    2 tsp oil
    1 C Onion chopped
    2 Cloves Garlic
    1 Tbs Ginger Root
    1 Tbs Curry Powder
    1 tsp lemon zest grated
    1/2 C Green Pepper
    1/2 C Red Pepper
    2 Medium Carrots
    8 Medium Mushroom
    1 can (14 oz) Chicken Broth
    2 C Water
    2 Bay Leaf
    1 tsp salt
    1 C Potato (red diced)
    1 Can (14oz) Coconut milk
    1 C summer squash (yellow & green mixed)
    4 Tbs cilantro chopped

Directions

Heat oil in stock pot over medium heat. Add onion, garlic, and ginger stir 2 minutes. Stir in curry powder and lemon zest cook 2 Minutes, until fragrant. Add peppers carrots and mushrooms and sir to combine. Add broth water bay leaf and salt, bring to a boil.
Stir in potatoes and coconut milk return to a boil. Reduce heat to medium and cook until potatoes are fork tender, about 10 minutes.
Remove bay leaf add summer squash let simmer till squash is tender.
Ladle soup into bowl over rice top with chopped cilantro about 1-1/2 C serving if for 4 serving

Serving Size: Makes 4 - 6 servings serve with brown rice

Number of Servings: 4

Recipe submitted by SparkPeople user ROBINWA.






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