Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
total:
35 mins
Servings:
6
Yield:
10 cups
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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; fat 6g; cholesterol 48mg; saturated fat 4g; carbohydrates 24g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 22g; vitamin a 34.4IU; vitamin c 10.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 10.3mg; vitamin b6 0.7mg; folate 18.9mcg; vitamin b12 0.2mcg; sodium 154mg; potassium 491mg; calcium 26mg; iron 1.5mg.
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