Directions:
- Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat.
- When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes.
- Add chicken meat and simmer a few more minutes.
- Stir in chopped basil leaves and season with salt and more hot spice to taste.
- Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.85 Kcal (1075 kJ) | ||
| Calories from fat | 88.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 15% | |
|---|---|---|---|
| Cholesterol | 48.98mg | 16% | |
| Sodium | 360.66mg | 15% | |
| Potassium | 851.88mg | 18% | |
| Total Carbs | 18.76g | 6% | |
| Sugars | 8.35g | 33% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 24.64g | 49% | |
| Vitamin C | 80mg | 133% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 58mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.37 Kcal (253 kJ) | ||
| Calories from fat | 20.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 15% | |
|---|---|---|---|
| Cholesterol | 11.51mg | 16% | |
| Sodium | 84.77mg | 15% | |
| Potassium | 200.22mg | 18% | |
| Total Carbs | 4.41g | 6% | |
| Sugars | 1.96g | 33% | |
| Dietary Fiber | 1g | 17% | |
| Protein | 5.79g | 49% | |
| Vitamin C | 18.8mg | 133% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.6mg | 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.
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