Thai Chicken Soup Recipe

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 10 hours 10 minutes

食材

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

步驟

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.

筆記

BLAND as written

營養

• 每份大小: 1 serving = ¼ of the re
• 卡路里: 567 kcal
• 總脂肪: 16 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 113 mg
• 鈉: 1789 mg
• 總碳水化合物: 71 g
• 膳食纖維: 4 g
• 總糖: 10 g
• 蛋白質: 31 g