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    You are in: Home / Recipes / Korean Chicken Soup Recipe
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    Korean Chicken Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 02, 2010

      This was a very good, basic soup. We like spicy food, so I think I'll double the chili paste next time. I used brown basmati rice, and Thai red curry chili paste. A few fresh basil leaves and/or a splash of lemon juice might be a fun addition.

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    • on February 26, 2009

      You have got to try this one! I made this for diner last night and it was a big hit. We’re suffering form clods and it cleared our sinuses right up and was delicious. Because different people in my house hold have like different leaves of heat I held back on the chili past and put some in a small container on the table so each person could add more to fit their likening. I did a side salad to go with is this time.

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    • on April 16, 2008

      I scaled this down to 2 servings & enjoyed it all by myself! A very easy & DELICIOUS recipe that I highly recommend. Made for PAC Spring '08. Thank you!

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    • on February 12, 2008

      I have made this recipe for years, with differences: I use a pressure cooker to cook chicken thighs with spices and create my own broth,thereby; defat; then add vegetables and toasted sesame oil. The favorite vegetable to add is Kim Chi, but, bok choy and/or baby spinach leaves work well. A little reheating cooks the veges enough.

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    Nutritional Facts for Korean Chicken Soup

    Serving Size: 1 (385 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 176.1
     
    Calories from Fat 48
    27%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.2 g
    6%
    Cholesterol 17.5 mg
    5%
    Sodium 1137.9 mg
    47%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.1 g
    4%
    Protein 14.2 g
    28%

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