Warm oil in a large saucepan over medium heat. Add shallots and cilantro, stirring frequently until softened - 2 to 5 minutes. Stir in stock, coconut milk and agave and bring to a simmer.
Pour broth through a fine mesh strainer and discard solids (shallots and cilantro); return broth to saucepan. Reduce heat to medium, add broccoli and cook until tender - 2 to 3 minutes.
Add chicken and cook, stirring constantly until no longer pink - 1 to 3 minutes.
Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
Ladle soup into bowls and garnish with cilantro, chilies and scallions.
Serve with wedges of lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4035g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1793 (58%)|
|Amt Per Serving||% DV|
|Total Fat 199.2g||266 %|
|Saturated Fat 156.4g||782 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 320.7mg||99 %|
|Sodium 7539.4mg||260 %|
|Potassium 7604.6mg||200 %|
|Total Carbohydrate 160.1g||47 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 139.4g|
|Protein 193.1g||276 %|
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Calories per serving: 3075
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