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    You are in: Home / Recipes / Chicken Floating in Curried Coconut Soup Recipe
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    Chicken Floating in Curried Coconut Soup

    Average Rating:

    3 Total Reviews

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    • on April 20, 2010

      Very tasty soup, I made a couple of changes - left out the sweet chili sauce, soy & mirin and used some Thai coconut sugar and added fresh chopped bird-eye chili to make it extra hot - I like hot food! I also add some bean thread noodles and shredded cabbage. I made this as part of the Aus/NZ Swap #39

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    • on February 03, 2013

      If you like spicy, this is a soup for you. I managed to forget to buy the Thai red curry paste, did not have kaffir leaves, did not use the soy just to help with sodium, did not use the sweet chili sauce because it was at the back of the fridge. Used a whole jalapeno. Don't worry if you don't have quite all the ingredients - this soup has so much going for it that it will still turn out great! If you don't use so much broth, this would also be a nice curry.

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    • on June 13, 2009

      A spicy soup full of depth. I didn't have galangal, Kaffir leaves or tamarind paste, and used yellow curry powder instead of red paste. The soup was a big hit. -Thanks so Much!

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    Nutritional Facts for Chicken Floating in Curried Coconut Soup

    Serving Size: 1 (664 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1040.3
    Calories from Fat 861
    Total Fat 95.7 g
    Saturated Fat 79.1 g
    Cholesterol 49.1 mg
    Sodium 696.1 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 1.2 g
    Sugars 15.2 g
    Protein 27.5 g

    The following items or measurements are not included:


    kaffir lime leaves

    sweet chili sauce

    sambal oelek

    red curry paste




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