Photo: Cala
Estimated Nutrition (whole recipe, rough)
733
Calories
40g
Protein
32g
Fat
73g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Green Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chicken broth
- 1 (14-ounce) can unsweetened coconut milk*
- 1/2 tablespoon curry powder
- 1 jalapeño chili, seeded, minced
- 4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
- 3 tablespoons fresh lime juice
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 cup freshly cooked white rice
- 1 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Lime wedges
Directions
1
Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat.
2
Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes.
3
Remove from heat and add lime juice, green onion, cilantro, rice, salt and pepper to taste, stirring to combine.
4
To serve, ladle soup in bowls, passing lime wedges separately.
Recipe sourced from
fandom