Try this Thai Curry Soup recipe, or contribute your own.
Suggest a better descriptionSource: Julie Schwind
Cook garlic in oil briefly, add .5 c. cream off top of both cans of coconut milk.
Raise heat to high until boils, then add red curry paste, curry powder, and turmeric.
Reduce to medium heat, simmer until oil separates, approx. 5 min.
Add chicken (uncooked, cut up, chicken broth, fish sauce, brown sugar.
Cook 8-10 min. until chicken is done.
Add cabbage or bok choy, cook until desired doneness. Also noodle3s.
Garnish individual servings with lemon juice, cilantro, and/or green onions, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (644g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1335 | ||
Calories from Fat: 832 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.5g | 123 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 38.3g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 460mg | 142 % | |
Sodium 433.5mg | 15 % | |
Potassium 1232.7mg | 32 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.6g | ||
Protein 114.6g | 164 % | |
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: 1335
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