Our family loves this soup. It seems to help fight colds or at least cold symptoms, but we like it anytime, not just when we're sick!
1. Saute chicken with mushrooms, celery, and jalapenos in the vegetable oil. Cook for 2-3 minutes until the chicken turns white.
2. In a soup pot, bring coconut milk and broth to a boil. Reduce heat. Add the partly cooked chicken, ginger, fish sauce, lime juice, sugar, cayenne, and salt. Simmer until the chicken is done, 10-15 minutes.
3. Sprinkle with fresh cilantro and serve.
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|Serving Size: 1 (335g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 276 (60%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 25.1g||125 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 43.3mg||13 %|
|Sodium 1303.9mg||45 %|
|Potassium 578.9mg||15 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 29.8g|
|Protein 21.2g||30 %|
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Calories per serving: 463
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