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Suggest a better descriptionPlace the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. From: arielle@taronga.com (Stephanie da Silva)
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Serving Size: 1 Serving (1622g) | ||
Recipe Makes: 1 | ||
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Calories: 1291 | ||
Calories from Fat: 490 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.5g | 73 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 366.9mg | 13 % | |
Potassium 1906mg | 50 % | |
Total Carbohydrate 90.6g | 27 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 87.4g | ||
Protein 115g | 164 % | |
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: 1291
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