Directions:
- Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro.
- Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup.
- Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.89 Kcal (1511 kJ) | ||
| Calories from fat | 140.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.6g | 24% | |
|---|---|---|---|
| Cholesterol | 55.19mg | 18% | |
| Sodium | 1064.07mg | 44% | |
| Potassium | 658.24mg | 14% | |
| Total Carbs | 41.05g | 14% | |
| Sugars | 20.22g | 81% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 19.17g | 38% | |
| Vitamin C | 42.5mg | 71% | |
| Iron | 2.2mg | 12% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 107.13 Kcal (449 kJ) | ||
| Calories from fat | 41.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 24% | |
|---|---|---|---|
| Cholesterol | 16.38mg | 18% | |
| Sodium | 315.88mg | 44% | |
| Potassium | 195.41mg | 14% | |
| Total Carbs | 12.19g | 14% | |
| Sugars | 6g | 81% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 5.69g | 38% | |
| Vitamin C | 12.6mg | 71% | |
| Iron | 0.7mg | 12% | |
| Calcium | 23.2mg | 8% | |
* 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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