This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Serving Size: 1 main-course servin | ||
Recipe Makes: 4 main-cours | ||
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Calories: 535 | ||
Calories from Fat: 320 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 92.7mg | 29 % | |
Sodium 3220.6mg | 111 % | |
Potassium 986.3mg | 26 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 33.5g | ||
Protein 20.6g | 29 % | |
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: 535
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