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13Ingredients
30Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. coconut milk
- 3 cups chicken broth (low sodium)
- 1 fresh ginger root (peeled and sliced into rounds)
- 2 tsp. Thai red curry paste
- 1 stalk lemongrass (fresh, chopped in 1” pieces)
- 1 lb. boneless skinless chicken breasts (sliced crosswise into 1/4” thick slices, or use cooked and shredded chicken)
- 1 cup sliced mushrooms
- 1 Tbsp. fresh lime juice
- fish sauce (1 tablespoon Thai ?)
- 2 zucchinis (medium, Blade D, noodles trimmed)
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
- cracked pepper (freshly, to season)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium210mg9% |
| Potassium1370mg39% |
| Protein32g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A10% |
| Vitamin C45% |
| Calcium6% |
| Iron20% |
* 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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Reviews(1)
Laura 4 years ago
My nine-year-old love this recipe! I was worried the curry would be too much, but it is a nice warm flavor. The amount of chicken looks like it would be too much on the cutting board, but it’s just right for the soup. I didn’t have zucchini noodles, but I chopped some from our garden and it turned out great. Will definitely make again!