Try this Chicken curry soup recipe, or contribute your own.
Suggest a better descriptionHeat oil to medium heat in 8 qt or larger stock pot.
Add garlic and ginger. Cook till fragrant.
Add onions and cabbage, cook till onions are translucent.
Add chicken and cook for 5 minutes.
Add curry paste add mix to incorporate
Add chicken broth, coconut milk, bamboo shoots, water chestnuts, baby corn and bean sprouts.
Bring to boil then reduce to simmer for 5 minutes
Add five spice, sugar, basil, green onions and mirin. Mix
Remove from heat
to make it less spicy, use yellow curry paste instead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 646 | ||
Calories from Fat: 402 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 210mg | 65 % | |
Sodium 201.5mg | 7 % | |
Potassium 600.5mg | 16 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.9g | ||
Protein 52.8g | 75 % | |
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: 646
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