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Ингредиенты
- 1/4 c. peeled deveined shrimp or possibly shredded chicken
- 2 x garlic cloves sliced
- 1 tsp minced fresh ginger
- 1/4 c. sliced onion
- 1 tsp coriander
- 1/4 tsp turmeric
- 2 c. coconut lowfat milk
- 2 Tbsp. peanut or possibly corn oil
- 2 c. chicken broth
- 1 x lemongrass stalk
- 2 tsp salt
- 1 pkt cellophane noodles - (2 ounce)
- 1 c. bean sprouts
- 2 c. cubed cooked chicken
- 2 x scallions minced
Инструкции
- Crush the shrimp, garlic, ginger, onion, coriander, turmeric and 3 c. of the coconut lowfat milk into a paste in the blender. Heat the oil in a large saucepan, and fry the paste for two min.
- Add in the chicken broth, the balance of the coconut lowfat milk (1 1/2 c.), the lemongrass and salt, and bring to a boil. Simmer over low heat for five min to distribute the flavors.
- Soak the noodles in warm water for ten min; drain and cut in half. Blanch the bean sprouts in warm water for five min; drain well.
- To serve, distribute the garnishes in individual serving bowls, pour 1/2 c. of the warm broth into each soup plate and add in the garnishes to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 129 | 61% |
| Total Fat 14.68g | 18% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 967mg | 40% |
| Potassium 311mg | 9% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.02g | 1% |
| Protein 14.85g | 24% |
