2 cups | chicken broth | 500 mL | |
1 cup | water | 250 mL | |
1 tsp | fish sauce (nam pla) | 5 mL | |
1/4 cup | unsweetened coconut milk | 65 mL | |
1/2 | limes, juice and zest | 35 g | |
2 | small bok choy | 300 g | |
1/2 | dried chili peppers, minced | 0.2 g | |
80 g | rice sticks (noodles) | ||
1 tbsp | canola oil | 15 mL | |
80 g | chicken strips | ||
6 | shrimp, medium-large, peeled | 60 g | |
1 tsp | curry powder | 3 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | carrots, finely grated | 100 g | |
1 | green onions/scallions, chopped |
Individual 500 ml (2 cups) serving bowls are needed.
per 1 serving (640 g)
Amount % Daily Value |
Calories 410 |
Fat 16 g 25 % |
Saturated
8 g
41 % |
Cholesterol 80 mg |
Sodium 1040 mg 43 % |
Carbohydrate 46 g 15 % |
Fibre 5 g 21 % |
Sugars 5 g |
Net Carbs 41 g |
Protein 21 g |
Vitamin A 118 % |
Vitamin C 77 % |
Calcium 18 % |
Iron 31 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fruits | 0 |
Vegetables | 1 |
Meat and Alternatives | 2 |
Fats | 2 ½ |
Bland, Asian-style for people who don't like Asian food.
In the future I would use left over chicken to make it a quick recipe.
Guess I was hoping for more flavour. Had to add in a few teaspoons of red curry paste to punch it up a bit.