Try this Thai Chicken Soup recipe, or contribute your own.
Suggest a better description1) Heat the vegetable oil in a large pot over medium-high heat. Add
the onion and cook, stirring occasionally, until softened and lightly
browned, about 8 minutes. Add the garlic and curry paste and
cook, stirring, about 1 to 2 minutes. Add the chicken broth,
coconut milk, and fish sauce; cover and bring to a boil.
2) Add the bell peppers and noodles and simmer, uncovered, until
the noodles are al dente, about 3 minutes. Stir in the lime juice
and cilantro. Add more fish sauce and lime juice, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 396 | ||
Calories from Fat: 231 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1248.8mg | 43 % | |
Potassium 745.6mg | 20 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 33.1g | ||
Protein 9.3g | 13 % | |
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: 396
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