Recipe by: Jo Merrill This is a delicious Thai chicken coconut soup. * Use boneless chicken that been sliced into strips. In pot, bring chicken broth to a boil and add chicken, lemon grass, kaffir lime leaves, and sliced galanga. Bring to a boil. Add coconut milk and boil for a few minutes until chicken is tender. Add fish sauce and lime juice. Stir, and transfer to a soup tureen. Sprinkle with chopped green onions and cilantro leaves; serve. This recipe from the Thai House in San Diego--Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1552g)|
|Recipe Makes: 1|
|Calories from Fat: 1185 (77%)|
|Amt Per Serving||% DV|
|Total Fat 131.6g||176 %|
|Saturated Fat 95.2g||476 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 168mg||52 %|
|Sodium 7661.8mg||264 %|
|Potassium 2899.7mg||76 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 43g|
|Protein 62.9g||90 %|
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Calories per serving: 1547
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