Try this Spicy Chicken Coconut Soup recipe, or contribute your own.
Suggest a better description[I prefer galangal--even dried, to ginger, but ginger will do. S.C.] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 436 | ||
Calories from Fat: 331 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 23.4mg | 7 % | |
Sodium 962.3mg | 33 % | |
Potassium 654.3mg | 17 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17g | ||
Protein 13.9g | 20 % | |
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: 436
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