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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart Dutch oven combine the broth, onion, 1 cup water, and sugar. Bring to a boil. Reduce heat and simmer until the onion is tender, about 10 minutes.

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  • Meanwhile, cut the chicken into 1/2-inch pieces. Stir into the soup, along with the coconut milk, mushrooms and rice. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes. Stir in the 1/4 cup chopped cilantro and fish sauce, if desired. Squeeze in the lime juice to taste and top with cilantro leaves just before serving.

Nutrition Facts

238 calories; 6 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 48 mg cholesterol; 154 mg sodium. 491 mg potassium; 24 g carbohydrates; 2 g fiber; 4 g sugar; 22 g protein; 0 g trans fatty acid; 34 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 26 mg calcium; 1 mg iron;

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