This is adapted from David Tompson's Thai Food. It has becone one of my all-time favorite soups.
1. In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt, and palm sugar to boiling.
2. Meanwhile, bruise lemongrass, shallots, coriander roots and chiles using a mortar and pestle.
3. Add to boiling stock along with galangal and lime leaves.
4. Simmer slowly for 20 minutes.
5. Strain out all solids.
6. Return liquid to pot and add chicken and mushrooms.
7. Simmer until chicken is cooked.
8. Add fish sauce and lime juice.
9. Stir to incorpotate.
10. Ladle into bowls.
11. Garnish with cilantro and green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (607g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 573 | ||
Calories from Fat: 361 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 31.1g | 155 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 96.5mg | 30 % | |
Sodium 2895.3mg | 100 % | |
Potassium 1418.6mg | 37 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 16.4g | ||
Protein 39.8g | 57 % | |
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: 573
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