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    You are in: Home / Recipes / Asian Tsunami Fusion Soup Recipe
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    Asian Tsunami Fusion Soup

    Average Rating:

    1 Total Reviews

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    • on May 12, 2005

      Delicious curry soup! And it's visually appealling too. I made a few changes (half of the recipe) - I used 10oz can of Yeo's canned curry with chicken and potatoes (there's no plain curry paste by yeo's in my local supermarket), chicken breasts instead of whole chicken, tiger prawns with shells intact, galangal instead of regular ginger, Thai kaffir lime instead of lemon and omitted the eggs. I also topped the soup with ikan bilis (anchovies) instead of cashews. At the end of cooking, I felt that the soup wasn't flavorful enough (maybe because I used curry gravy instead of paste), so I added 2 TB fish sauce. The soup was thick enough for my liking, so I also omitted the cornstarch. I'm sorry for all the ingredients omission and substitution; although the results were great! Thanks!

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    Nutritional Facts for Asian Tsunami Fusion Soup

    Serving Size: 1 (1307 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1368.7
     
    Calories from Fat 702
    51%
    Total Fat 78.1 g
    120%
    Saturated Fat 32.3 g
    161%
    Cholesterol 505.5 mg
    168%
    Sodium 2705.4 mg
    112%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 8.1 g
    32%
    Sugars 12.0 g
    48%
    Protein 87.6 g
    175%

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