Cook shallots, ginger, lemongrass, and garlic in oil in a large saucepan over medium heat; do not allow to brown.
Add broth, coconut milk, fish sauce, lime juice, cream, and sugar; simmer soup 10 minutes.
Stir in serrano, mushrooms, and chicken; simmer to heat chicken through; about 3 minutes. Remove and discard lemongrass stalk.
Ladle soup into bowls. Garnish each serving with basil, cilantro, and mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 335 (78%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 27.1g||136 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 36.7mg||11 %|
|Sodium 2464.9mg||85 %|
|Potassium 669.4mg||18 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11g|
|Protein 17.3g||25 %|
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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: 431
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