Coconut Chicken Soup

8 Servings
Chicken Thai
Soup Chicken Thai

1 tablespoon etable oil
2 tablespoons ger grated
5 teaspoons red ry paste
6 cups cken broth
3 tablespoons h sauce
1 tablespoon wn sugar
28 ounces onut milk
1 pound cken breasts
1/2 pound hrooms sliced
3 tablespoons e juice
1/2 cup antro

Heat the oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes. Stir in coconut milk, chicken and mushrooms. Simmer until the chicken is cooked and cook on med/low for one half hour to a hour. Add the lime juice and cilantro before serving. Season with salt to taste at the end as a lot of the ingredients can vary in the salt. soy sauce can be substituted for the fish sauce but it doesnt have the same Thai flavor Per Serving (excluding unknown items): 3084 Calories; 253g Fat (71.2% calories from fat); 132g Protein; 99g Carbohydrate; 23g Dietary Fiber; 239mg Cholesterol; 4975mg Sodium. Exchanges: 1 Grain(Starch); 14 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 42 1/2 Fat; 1 1/2 Other Carbohydrates.


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