Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms Recipe

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Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms
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Ingredients:

Directions:

  1. Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
  2. Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.99 Kcal (795 kJ)
Calories from fat 43.03 Kcal
% Daily Value*
Total Fat 4.78g 7%
Cholesterol 22.3mg 7%
Sodium 431.66mg 18%
Potassium 308.63mg 7%
Total Carbs 20.34g 7%
Sugars 3.15g 13%
Dietary Fiber 0.72g 3%
Protein 16.95g 34%
Vitamin C 5.2mg 9%
Iron 3.3mg 18%
Calcium 77mg 8%
Amount Per 100 g
Calories 111.73 Kcal (468 kJ)
Calories from fat 25.3 Kcal
% Daily Value*
Total Fat 2.81g 7%
Cholesterol 13.12mg 7%
Sodium 253.85mg 18%
Potassium 181.5mg 7%
Total Carbs 11.96g 7%
Sugars 1.85g 13%
Dietary Fiber 0.43g 3%
Protein 9.97g 34%
Vitamin C 3.1mg 9%
Iron 1.9mg 18%
Calcium 45.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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