Try this Coconut Coriander Soup with Vermicelli and Turkey (Mf) recipe, or contribute your own.
Suggest a better descriptionHeat the vegetable oil. Add the ground chicken and begin to saute, mashing the chicken with the side of a wooden spoon, continuously moving it and mashing it so that it crumbles. After 3 minutes, add the garlic and ginger and cook for about a minute or until the moisture has evaporated and the chicken begins to dry out. Add the water and chicken broth and bring the liquid to a boil. Add 1 teaspoon of salt and the vermicelli. Cover the pan and cook until the pasta is tender, about 5 minutes. While this is cooking, juice the limes, slice the scallions into 1/4inch rounds, and roughly chop the coriander. When the vermicelli is tender, remove the saucepan from the heat, stir in the lime juice and coconut milk, and season to taste with salt and dried pepper flakes. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646 Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on Sep 19, 1997
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Serving Size: 1 Serving (1462g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 697 | ||
Calories from Fat: 554 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.6g | 82 % | |
Saturated Fat 39g | 195 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.5mg | 2 % | |
Potassium 985.5mg | 26 % | |
Total Carbohydrate 53.4g | 16 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 40.9g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 697
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