Check out the Wicked Thai Chicken Soup calories and how many carbs in Wicked Thai Chicken Soup. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Thursday, January 22, 2015 at 1:39pm
filed under
Soups
Serving size: 1 bowl
Recipe category: Soups
Prep time: 20 min
Cook time: 20 min
Difficulty: Normal
Calories: 360 (18% DV)
Fat: 12g (19% DV)
Carbohydrates: 35g (12% DV)
Protein: 24g (48% DV)
Ingredients: Makes 4 servings (4 bowls)
1/2
cup
1/2
cup
1-1/2
cups
4
cups
2
1
teaspoon
1
teaspoon
1
cup
1/2
cup
2
teaspoons
1-1/2
teaspoons
3
tablespoons
1
tablespoon
2
cups
Tip: Click on the ingredient links to learn the nutritional information for all the Wicked Thai Chicken Soup ingredients. The serving size for any ingredient in Wicked Thai Chicken Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Cook rice and set aside (or use left-over cooked rice). Heat large saucepan or Dutch oven over medium heat and add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In same pot, add remaining 1 Tbsp. oil and heat. Add onion, red pepper, and saute just until softened. Return mushrooms to pot. Add broth and chicken and heat through. Add lemon grass paste, fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk, turn heat to low, then cover and simmer 2 minutes. In a small bowl, add curry paste, Sambal Oelek, tomato paste, 2 Tbsp. water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper, to taste. (You can also add more curry paste, tomato paste and/or Sambal Oelek to taste at this point, as well). Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.