Directions:
- Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
- Serve soup warm, topped with scallions and cilantro.
- Cooks' note: Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1459.38 Kcal (6110 kJ) | ||
| Calories from fat | 544.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.45g | 93% | |
|---|---|---|---|
| Cholesterol | 25.08mg | 8% | |
| Sodium | 8580.4mg | 358% | |
| Potassium | 351.39mg | 7% | |
| Total Carbs | 82.72g | 28% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 14.58g | 58% | |
| Protein | 152.12g | 304% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 89.2mg | 496% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 434.98 Kcal (1821 kJ) | ||
| Calories from fat | 162.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.02g | 93% | |
|---|---|---|---|
| Cholesterol | 7.48mg | 8% | |
| Sodium | 2557.47mg | 358% | |
| Potassium | 104.74mg | 7% | |
| Total Carbs | 24.66g | 28% | |
| Sugars | 1.99g | 27% | |
| Dietary Fiber | 4.34g | 58% | |
| Protein | 45.34g | 304% | |
| Vitamin C | 2.5mg | 14% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 26.6mg | 496% | |
| Calcium | 14.7mg | 5% | |
* 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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