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Spicy Chicken Coconut Soup















Trans-fat Free


2 each chicken breast halves, boneless, skinless
½ cup lemon
3 tablespoons fish sauce
1 ½ teaspoons red pepper flakes
2 each scallions, spring or green onions
1 ½ teaspoons sugar
4 cups coconut milk
2 cups chicken broth
3 teaspoons lemongrass
1 cup enoki mushrooms
1 tablespoon galangal root


Place chicken breasts in pan with just enough cold water to cover.

Bring to a boil over medium heat; immediately reduce heat so water barely ripples.

Simmer uncovered, until done, about 12 minutes.

Meat should be moist and opaque throughout; cook only to just beyond pink stage.

Remove breasts and drain well.

Cool to room temperature; remove and discard skin and bones.

Shred meat into bite-sized pieces. Reserve.

Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside.

Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat.

Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes.

Add reserved chicken and lemon mixture and heat through, about 3 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 39678% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 813mg 34%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 31g
Vitamin A 3% Vitamin C 20%
Calcium 5% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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