Try this Thai Chicken Soup recipe, or contribute your own.
Suggest a better descriptionWarm 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.
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Serving Size: 1 Serving (4035g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3075 | ||
Calories from Fat: 1793 (58%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 3075
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