Coconut-Curry Chicken Soup
Coconut and curry flavors make this Thai dish a reader favorite. Snow peas, spinach, and chicken breast give the soup flavor, texture, and a wealth of nutrients.
Recipe by Oxmoor House August 2011
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes
You can substitute 1/4 teaspoon crushed red pepper for the hot red chiles, if you'd like.
Source
Cooking Light Gluten-Free Cookbook
Nutrition Facts
Per Serving:
315 calories; fat 7.8g; saturated fat 3.7g; mono fat 2.2g; poly fat 1.3g; protein 29.3g; carbohydrates 30.9g; fiber 2.4g; cholesterol 62mg; iron 3.2mg; sodium 841mg; calcium 78mg.