Perfect soup for hot humid weather or a cold winters day.
Heat a small amount of oil in a stock pot then gently fry the onion and capsicum for a few minutes. Push onion and caosicum to the side and add curry powder, chilli, garlic, ginger and lemongrass. Stir until fragrange is released then add a quarter of a cup of the chicken stock. Reduce. Add remaining chicken stock and bring to boil. Add noodle cakes and simmer for 5 minutes. Pour in coconut cream, bring back to simmer. Add chicken, fish and prawns, simmer 5 minutes. Place a handful of shredded lettuce in each individual serving bowl and ladel soup over the top. Enjoy!
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 10 | ||
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Calories: 365 | ||
Calories from Fat: 104 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 181.9mg | 56 % | |
Sodium 395.4mg | 14 % | |
Potassium 564.7mg | 15 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 29.4g | ||
Protein 34.1g | 49 % | |
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: 365
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