Thai Chicken Soup Recipe

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 10 hours 10 minutes

材料

2 medium carrots (chopped)

1 red bell pepper (chopped)

½ medium yellow onion (chopped)

2 inch piece of ginger (minced)

4 cloves garlic (minced)

4 tablespoons red curry paste

2 tablespoons fish sauce

2 tablespoons soy sauce

1 tablespoon palm sugar

3 cups chicken stock

4 boneless, skinless chicken thighs

2 15-ounce cans coconut milk

1 lime

8 ounces rice vermicelli (cooked according to package directions)

Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper

手順

1) Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.

2) Shred the chicken

3) Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.

4) Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.

メモ

BLAND as written

栄養

• サービングサイズ: 1 serving = ¼ of the re
• カロリー: 567 kcal
• 脂肪総量: 16 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 5 g
• トランス脂肪: 1 g
• コレステロール: 113 mg
• ナトリウム: 1789 mg
• 炭水化物総量: 71 g
• 食物繊維: 4 g
• 糖質総量: 10 g
• タンパク質: 31 g