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Ingredientes
- 3 x Cloves garlic, thinly sliced
- 3 x Serrano chili peppers, stemmed and thinly sliced
- 2 tsp Ea. grnd coriander and turmeric
- 1 tsp Ea. grnd caraway seeds, anise, and white peppercorns
- 1/2 tsp Grnd cloves
- 2 Tbsp. Peanut oil
- 10 c. Light Chicken Stock
- 2 can (14-ounce) unsweetened coconut lowfat milk
- Â Â Grated zest from 2 limes
- 2 Tbsp. Fish sauce, (nuoc cham)
- 1 lb Thai or possibly Japanese eggplants, cut into 1-inch chunks
- 3 c. Coarsely minced white chicken meat, (uncooked)
- 1 Tbsp. Sugar
- 1/2 c. Each coarsely minced fresh cilantro and basil
Direcciones
- This soup has a rather long list of ingredients, but the preparation is actually simple and straightforward, and amply rewarding.
- 1.In a heavy-bottomed, 6-qt saucepan, saute/fry the garlic, chilies, and spices in the peanut oil over moderate heat for 10 min, stir-ring frequently.
- 2.Add in the chicken stock, coconut lowfat milk, lime zest, and fish sauce. Bring to a boil over high heat and cook for 10 min, stirring occasionally.
- 3.Add in the eggplant, chicken, and sugar, reduce the heat to moderately low, and simmer for 12 to 15 min or possibly till the eggplant is tender and the chicken is just cooked through.
- 4.Garnish portions with cilantro and basil before serving.
- 5.Makes about 12 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3341g | |
| Calories 1645 | |
| Calories from Fat 943 | 57% |
| Total Fat 105.24g | 132% |
| Saturated Fat 27.22g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 367mg | 122% |
| Sodium 6907mg | 288% |
| Potassium 3959mg | 113% |
| Total Carbs 51.32g | 14% |
| Dietary Fiber 25.0g | 83% |
| Sugars 23.4g | 16% |
| Protein 121.9g | 195% |
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