1. Saute chicken with mushrooms, celery, and jalapenos in the vegetable oil. Cook for 2-3 minutes until the chicken turns white.
2. In a soup pot, bring coconut milk and broth to a boil. Reduce heat. Add the partly cooked chicken, ginger, fish sauce, lime juice, sugar, cayenne, and salt. Simmer until the chicken is done, 10-15 minutes.
3. Sprinkle with fresh cilantro and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (335g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 276 (60%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 43.3mg||13 %|
|Sodium 1303.9mg||45 %|
|Potassium 578.9mg||15 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 29.8g|
|Protein 21.2g||30 %|
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: 463
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