Gallery

Recipe Summary

prep:
25 mins
total:
35 mins
Servings:
6
Yield:
10 cups
Advertisement

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.

    Advertisement
  • 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; total fat 6g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 48mg; sodium 154mg; potassium 491mg; carbohydrates 24g; fiber 2g; sugar 4g; protein 22g; trans fatty acidg; vitamin a 34IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 19mcg; vitamin b12mcg; calcium 26mg; iron 1mg.

Reviews