Coconut Soup
Put stock, ginger, lemon grass and lime peel in a soup pot (in mesh ball if you have). Gradually bring the stock to a boil over medium-high heat. Boil for 1 minute. Stir in the coconut milk and return to boil. Stir in the chicken and return again to a boil. Add the tom yum paste, lemon juice, sugar and fish sauce. Stir until tom yum paste and sugar are dissolved and blended. Add the mushrooms and simmer just until tender, about 1 minute. Add the shrimp in last.
When everything is done, float the chilies on top and turn off the heat. Serve in bowls with white rice.
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Serving Size: 1 Serving (1327g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 904 | ||
Calories from Fat: 389 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 290.3mg | 89 % | |
Sodium 4578.3mg | 158 % | |
Potassium 2370.4mg | 62 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 14.3g | ||
Protein 109.3g | 156 % | |
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: 904
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