Directions:
- Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
- Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.
- Per serving: Calories 400; Fat 26 g (Saturated 15 g); Cholesterol 50 mg; Sodium 914 mg; Carbohydrate 28 g; Fiber 5 g; Protein 18 g
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.11 Kcal (1403 kJ) | ||
| Calories from fat | 234.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.09g | 40% | |
|---|---|---|---|
| Cholesterol | 30.61mg | 10% | |
| Sodium | 1179.53mg | 49% | |
| Potassium | 812.53mg | 17% | |
| Total Carbs | 19.65g | 7% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 13.71g | 27% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 15.7mg | 87% | |
| Calcium | 74mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.36 Kcal (249 kJ) | ||
| Calories from fat | 41.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 40% | |
|---|---|---|---|
| Cholesterol | 5.42mg | 10% | |
| Sodium | 208.93mg | 49% | |
| Potassium | 143.93mg | 17% | |
| Total Carbs | 3.48g | 7% | |
| Sugars | 0.98g | 22% | |
| Dietary Fiber | 0.84g | 19% | |
| Protein | 2.43g | 27% | |
| Vitamin C | 6.5mg | 61% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.8mg | 87% | |
| Calcium | 13.1mg | 7% | |
* 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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