Chicken Coconut Curry Soup Recipe

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Ingredients:

Serving

Directions:

Prepare noodles according to package directions. (I boil water and soak noodles for approx 10 min).
Pound chicken to an even thickness (approx 1/2 inch works well).
Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
Add chicken and toss to coat. Refrigerate for approx 30 minutes.
Heat 2 tsp oil in med saucepan over med heat.
Cook curry paste, stirring, until fragrant (1 to 2 minutes).
Whisk in stock. Raise heat, and bring to a boil.
Whisk in coconut milk. Cook just until hot (do not boil).
Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
To serve, divide the noodles into 4 bowls.
Add soup.
Slice chicken on the diagonal and place in bowls.
Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	599.44 Kcal (2510 kJ)
Calories from fat	147.8 Kcal
		% Daily Value*
Total Fat	16.42g	25%
Cholesterol	76.82mg	26%
Sodium	1221.99mg	51%
Potassium	783.84mg	17%
Total Carbs	80.06g	27%
Sugars	10.06g	40%
Dietary Fiber	3.89g	16%
Protein	34.85g	70%
Vitamin C	13.8mg	23%
Iron	1.4mg	8%
Calcium	61.9mg	6%

Amount Per 100 g
Calories	114.38 Kcal (479 kJ)
Calories from fat	28.2 Kcal
		% Daily Value*
Total Fat	3.13g	25%
Cholesterol	14.66mg	26%
Sodium	233.16mg	51%
Potassium	149.56mg	17%
Total Carbs	15.28g	27%
Sugars	1.92g	40%
Dietary Fiber	0.74g	16%
Protein	6.65g	70%
Vitamin C	2.6mg	23%
Iron	0.3mg	8%
Calcium	11.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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