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Name: Coconut Chicken Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Thai
Ingredients: 1 tablespoon Vegetable oil; 2 tablespoons ginger grated; 5 teaspoons red curry paste; 6 cups Chicken broth; 3 tablespoons Fish sauce; 1 tablespoon Brown sugar; 28 ounces Coconut milk; 1 pound Chicken breasts; 1/2 pound Mushrooms sliced; 3 tablespoons Lime juice; 1/2 cup cilantro

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INGREDIENTS

1 tablespoon Vegetable oil
2 tablespoons ginger ; grated
5 teaspoons red curry paste
6 cups Chicken broth
3 tablespoons Fish sauce
1 tablespoon Brown sugar
28 ounces Coconut milk
1 pound Chicken breasts
1/2 pound Mushrooms ; sliced
3 tablespoons Lime juice
1/2 cup cilantro

Servings

INSTRUCTIONS

Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.

Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.

soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor

Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES

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Coconut Chicken Soup

1 tablespoon Vegetable oil
2 tablespoons ginger grated
5 teaspoons red curry paste
6 cups Chicken broth
3 tablespoons Fish sauce
1 tablespoon Brown sugar
28 ounces Coconut milk
1 pound Chicken breasts
1/2 pound Mushrooms sliced
3 tablespoons Lime juice
1/2 cup cilantro

Heat the oil.  Stir in ginger and curry paste and cook one minute.  Add 1/2 cup broth and  stir into curry paste.  Stir in remaining broth, fish sauce and brown sugar.  Simmer for 15 minutes.

Stir in coconut milk, chicken and mushrooms.  Simmer until the chicken is cooked and cook on med/low for one half hour to a hour.  Add the lime juice and cilantro before serving.  Season with salt to taste at the end as a lot of the ingredients can vary in the salt.

soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor

Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium.  Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 8

Calories: 312
Calories from Fat: 222 (71%)

Amt Per Serving		% DV

	Total Fat 24.7g	33 %
	Saturated Fat 20g	100 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.8g
Cholesterol 32.5mg		10 %
Sodium 1270.8mg		44 %
Potassium 570.8mg		15 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 8.4g
Protein 17.4g		25 %
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.

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Calories per serving: 312

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