From The Best of Vietnamese and Thai Cooking
Heat the oil in a saucepan over medium heat until moderately hot. Add the shallot, garlic, lemon grass, chili flakes, and chili paste and brown slightly, about 30 seconds. Working quickly and without burning the spices, add the galanga, chicken stock, fish sauce, sugar, and coconut milk. Bring to a boil and add the chicken, mushrooms, and tomato. As soon as it comes to a second boil, turn off the heat and add the lime juice and lime leaves and serve immediately. Garnish with cilantro.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 240 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 710.6mg | 25 % | |
Potassium 306mg | 8 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.1g | ||
Protein 3g | 4 % | |
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: 255
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