Try this Thai Clear Soup with Sweet and Sour Chile recipe, or contribute your own.
Suggest a better descriptionIf using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak 30 minutes. Place the stock, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly,until gently simmering. Add the chicken, scallion, lemongrass. red chile, and Chinese mushrooms. Continue to simmer for 15 to 20 minutes to cook the chicken and blend the flavors. Taste and adjust the seasoning. Remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves. Give brave person the chile. Pats note: Remove the chile. Cut 4 strips of raw, red bell pepper for garnish and a coolant. Serve with cucumber spears. See Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed). Prepared by McRecipe List by patHanneman 06 Jun 97 Desc: Thai, Korean, and other Asian chiles may be green and/or red and blazing hot, with a clear fiery taste. Short and skinny. May be used in Kung Pao sauce. This clear soup calls for one small fresh red Thai chile. Good quality, flavorful, competitive chicken stock is essential. Recipe by: Basic Flavorings: Chiles Posted to MC-Recipe Digest V1 #636 by PATh
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 4 | ||
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Calories: 244 | ||
Calories from Fat: 62 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 38.9mg | 12 % | |
Sodium 717.8mg | 25 % | |
Potassium 662mg | 17 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 23.4g | ||
Protein 20.1g | 29 % | |
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: 244
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