Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the diced garlic, jalapeno and chicken and sauté until the chicken is cooked through, about 7 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, cilantro root carrot, ginger lemon grass, fish sauce and lime zest and juice.
Bring to a boil, turn down heat and let simmer gently for at least an hour or as long as you want, the longer the better.
Cook vermicelli put putting them in boiling water for a minute. (Don’t cook the vermicelli in the soup or they’ll soak up the broth and it’ll become a slurry).
Pick out the lemongrass and ginger from the soup. Put some vermicelli in bowls and ladle soup over it. Add bean sprouts and sliced green onions if you want.
|Serving Size: 1 Serving (624g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 831 (63%)|
|Amt Per Serving||% DV|
|Total Fat 92.4g||123 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 460mg||142 %|
|Sodium 1124.2mg||39 %|
|Potassium 1195.3mg||31 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 114.6g||164 %|
Powered by: USDA Nutrition Database
Calories per serving: 1323
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