Melt the oil and the red chilli paste in the pan, stir until simmering
Add the coconut milk and the chicken stock, bring to a boil
Bring the broth down to a simmer, add in the lemongrass (or lemon zest), ginger, lime juice and fish sauce. Let simmer 5 minutes.
Turn the heat up to medium heat, add in the chicken. Let simmer for 20 minutes.
Add mushrooms. Let simmer for 20 minutes.
Add the basil and the chillies. Let sit for 2 minutes.
Optional: Add brown rice
Serve & Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1121g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 796 (49%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 55.6g||278 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 207.9mg||64 %|
|Sodium 1841.3mg||63 %|
|Potassium 2173.3mg||57 %|
|Total Carbohydrate 123g||36 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 118.1g|
|Protein 90.5g||129 %|
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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: 1638
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