Coconut Chicken Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup fresh lime juice
- 1 teaspoon thai red curry paste
- one 14-ounce can coconut milk
- Carbohydrate 17 g(6%)
- Cholesterol 62 mg(21%)
- Fat 24 g(37%)
- Fiber 2 g(7%)
- Protein 23 g(47%)
- Saturated Fat 19 g(97%)
- Sodium 1832 mg(76%)
- Calories 358
Preparation 1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes. 2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately. Reprinted with permission from The Best Soups in the World by Clifford A. Wright, © 2010 Wiley
Preparation 1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes. 2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately. Reprinted with permission from The Best Soups in the World by Clifford A. Wright, © 2010 Wiley
