Make the chicken stock with chicken pieces, chopped carrots, parsnip, onion.Reserve.In a separate pot fry in vegetable oil the chopped green chile, ginger, garlic, celery sticks. Add a pinch of turmeric and the sesame oil.Add the chopped shiitake mushrooms that have been previously soaked in water for 25 minutes. Add strained bamboo shoots cut in bite size.Add chicken stock with its vegetables and chicken pieces.Boil at low temperature for about 20 minutes. Add soy sauce and sweet chile sauce if using.Serve garnished with chopped cilantro leaves, chopped green onions and lime wedges.
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 4|
|Calories from Fat: 527 (63%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 172.5mg||53 %|
|Sodium 1025.8mg||35 %|
|Potassium 1201.2mg||32 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 24.8g|
|Protein 47.5g||68 %|
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Calories per serving: 834
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