Heat up coconut oil in a soup pot.
Add in vegetables, ginger, and Bayleaf to pot
Sauté vegetables stirring often to prevent burning, approximately five minutes
Add chicken and curry powder and stir in pot approximately three minutes
Add chicken stock, salt and pepper
Bring pot contents to boil and reduce to simmer for 10 to 15 minutes
Stir in coconut milk and heat until hot mixture simmers
Garnish soup with green onions
Add beans sprouts on side
Take out Bayleaf before serving
Serve and eat up!
(Add rice to soup to make it a full meal)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2774 (56%)|
|Amt Per Serving||% DV|
|Total Fat 308.3g||411 %|
|Saturated Fat 146.3g||731 %|
|Monounsaturated Fat 105.6g|
|Polyunsanturated Fat 35.3g|
|Cholesterol 1340.4mg||412 %|
|Sodium 2929.6mg||101 %|
|Potassium 8556.1mg||225 %|
|Total Carbohydrate 211.7g||62 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 208.5g|
|Protein 337.2g||482 %|
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: 4980
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!