Thai-Style Chicken Vegetable Soup Recipe

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Ingredients:

Serving

3 -4 cups cooked chicken
2 carrots, scraped and sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup chopped onion
2 garlic cloves, minced
2 tbsp peanut oil
6 cups chicken broth
1 (14 oz) can light coconut milk
1 medium baking potato, peeled and diced
3/4 cup chunky peanut butter
1/4-1/2 tsp dry crushed red pepper

Directions:

Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	669.86 Kcal (2805 kJ)
Calories from fat	448.75 Kcal
		% Daily Value*
Total Fat	49.86g	77%
Cholesterol	59.35mg	20%
Sodium	1744.9mg	73%
Potassium	945.01mg	20%
Total Carbs	28.25g	9%
Sugars	5.68g	23%
Dietary Fiber	3.36g	13%
Protein	29.79g	60%
Vitamin C	19.9mg	33%
Vitamin A	0.5mg	18%
Iron	7.3mg	41%
Calcium	75.7mg	8%

Amount Per 100 g
Calories	142.26 Kcal (596 kJ)
Calories from fat	95.31 Kcal
		% Daily Value*
Total Fat	10.59g	77%
Cholesterol	12.6mg	20%
Sodium	370.58mg	73%
Potassium	200.7mg	20%
Total Carbs	6g	9%
Sugars	1.21g	23%
Dietary Fiber	0.71g	13%
Protein	6.33g	60%
Vitamin C	4.2mg	33%
Vitamin A	0.1mg	18%
Iron	1.6mg	41%
Calcium	16.1mg	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.

Tastes

salty
savory
bitter
sweet

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