Coconut Curry Duck Soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 broth7 large carrots chopped into large chunks3 cups quartered red potatoes1/2 cup chopped chives/green onions1/2 cup bell peper3/4 cup (3/4 oz) dired porcini mushrooms1Tbs + 1 tsp fresh grated ginger root1 cup chopped fresh cilantro1 tsp dried lemon grass1 Tbs sea salt2 Tbs brown sugar (packed)1 1/2 cup largely chopped fresh tomatoes1 Tbs garlic8oz red curry paste
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.
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.
Nutritional Info 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