Directions:
- Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
- Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.34 Kcal (1697 kJ) | ||
| Calories from fat | 289.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.17g | 49% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 2069.36mg | 86% | |
| Potassium | 670mg | 14% | |
| Total Carbs | 15.21g | 5% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 20.6g | 41% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2.8mg | 16% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 152.26 Kcal (637 kJ) | ||
| Calories from fat | 108.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 49% | |
|---|---|---|---|
| Cholesterol | 18.85mg | 17% | |
| Sodium | 777.33mg | 86% | |
| Potassium | 251.68mg | 14% | |
| Total Carbs | 5.72g | 5% | |
| Sugars | 3.41g | 36% | |
| Dietary Fiber | 0.96g | 10% | |
| Protein | 7.74g | 41% | |
| Vitamin C | 5.1mg | 23% | |
| Iron | 1.1mg | 16% | |
| Calcium | 14.1mg | 4% | |
* 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.
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