Bangkok soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 13.8 g
  • Cholesterol: 16.4 mg
  • Sodium: 185.3 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 11.6 g

View full nutritional breakdown of Bangkok soup calories by ingredient
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Number of Servings: 4

Ingredients

    1 tbsp oil
    1 clove of garlic choped
    1 tsp of curry paste
    1/2 tsp tumeric
    1/4 tsp cayenne pepper
    3 onces coconut milk
    3 3/4 cups chicken broth (homemade is always better)
    2 tbsp lemon juice
    2 tbsp peanut butter
    1 tbsp choped onion
    1 tbsp coriander or a bunch of fresh cilantro
    rice vermicelle
    1/2 red pepper (if desired)
    4 on shredded chicken breast
    (shrimps are optionnal)

Directions

Cook garlic in oil. Add the curry paste, turmuric and cayenne. Cook for 3 to 4 minutes.
Add the broth and coconut milk or cream. Add the lemon juice, peanut butter, cook for 15 minutes with the cover on. Add the raw vermicelle, chicken, coriander, red pepper and onion, cook for about 5 minutes til the vermicelle is done.

Number of Servings: 4

Recipe submitted by SparkPeople user LOLOUTE.

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