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15-Minute Thai Chicken Soup with Spring Vegetables
NUTRITION IN THE KITCH21Ingredients
20Minutes
850Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 boneless chicken thighs (skinless)
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1/2 lime
- 1 tsp. crushed garlic
- 1 tsp. minced ginger
- 1 Tbsp. coconut palm sugar (or honey)
- 1 tsp. lemongrass (minced, optional)
- 1 Tbsp. curry paste (red thai)
- 1/2 cup onion (sliced)
- 1 red bell pepper (sliced)
- 4 mushrooms (large, sliced)
- 1/2 cup peas (cooked)
- 1 cup fresh spinach
- 2 cups rice stick noodles (cooked)
- soup (Garnishes:, optional)
- 1/4 cup radish (sliced)
- 1 tsp. toasted sesame seeds
- 2 Thai chilies (chopped, optional)
- 1/2 cup fresh cilantro
- 4 wedges lime
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat570 |
| % DAILY VALUE |
| Total Fat63g97% |
| Saturated Fat31g155% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium250mg10% |
| Potassium1140mg33% |
| Protein50g |
| Calories from Fat570 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A45% |
| Vitamin C120% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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