Try this Chicken Coconut Broth recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------------FOR THE PASTE---------------------------- 1 tb Oil 5 Cm; (2 inches) root ; ginger 1 tb Lemon grass 1 Green chilli; (halved) 1 Red chilli; (halved) 1 ts Coriander seeds 1 Shallot 1 Garlic clove 225 g Thai rice to serve; (8 oz) Place all the paste ingredients in a small food processor or blender and whizz until blended. Heat a wok and add the paste. Stir over a medium heat for 2 minutes. Stir in the coconut milk and stock and bring to the boil. Reduce the heat to a simmer and add the chicken strips. Simmer for 5 minutes, add the peas and simmer for a further 2-3 minutes or until the chicken is cooked. Season to taste. Just before serving, squeeze the lime juice over the broth and scatter with basil leaves. To serve spoon some rice into each serving bowl, ladle over the broth and serve at once.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 5.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
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: 1
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