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  • Ingredients

    • Thai Chicken Soup
    • 2 T. coconut oil
    • 1 T. prepared Thai curry paste (mine was Thai Kitchen green curry paste)
    • 2 celery stalks, diced
    • 6 smallish carrots, peeled and diced
    • ½ red pepper, diced
    • 8 oz. baby portabella mushrooms, stems removed and caps thinly sliced
    • 1 t. salt
    • 1 c. rice (I used brown Jasmine rice)
    • 4 c. chicken stock
    • 2 c. chicken breast, cooked and shredded
    • 1 can coconut milk
    • ¼ c. fresh squeezed lime juice
    • 1 T. sugar
    • ? c. fresh cilantro, chopped
    • Siraracha sauce to serve

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 834 % Daily Value *
    • Total Fat: 51 g 78.45%
    • Saturated Fat: 10 g 48.04%
    • Trans Fat: 0 g %
    • Cholesterol: 114 mg 38.07%
    • Sodium: 1953 mg 81.36%
    • Calcium: 65 mg 6.53%
    • Potassium: 852 mg 24.34%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 22.92%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 53 g %
    • Dietary Fiber: 5 g 20.21%
    • Sugar: 11 g
    • Protein: 38 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 271.62%
    • Vitamin C 167.98%
    • Vitamin D 1.36%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat8
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables2
    • Exchange - Lean Meat5
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq

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