Ingredients
Contains: Fish, Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 680.1
- total 2720.2
- Protein
- 27.1 g
- total 108.6 g
- Carbs
- 21.3 g
- total 85.2 g
- Fat
- 58.3 g
- total 233.3 g
Estimated · based on 13 of 13 ingredients
Method
- 1
- coconut oil1 tbsp
- shallot2
- garlic3
- fresh ginger20 g
Soften the aromatics — Heat the coconut oil in a pot and soften the shallots, garlic, and ginger for 4 minutes.
- 2
- red curry paste2 tbsp
Cook the curry paste — Stir in the red curry paste and cook for 2 minutes until fragrant.
- 3
- coconut milk8 dl
- chicken stock5 dl
Simmer the coconut broth — Pour in the coconut milk and chicken stock and bring to a gentle simmer.
- 4
- button mushroom200 g
Add chicken and mushrooms — Add the chicken and mushrooms and simmer for 10 minutes until the chicken is cooked through.
- 5
- fish sauce2 tbsp
- lime1
- fresh cilantro3 tbsp
- fresh chilli1
Season and serve the soup — Stir in the fish sauce and lime juice. Ladle into bowls and top with cilantro and sliced chilli.
I made this
No photos yet — be the first to share yours.
Ratings & reviews
Write a reviewNo ratings yet — be the first to cook it.