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Servings: 1
42 g protein
21 g carbs
20 g fat
418 kcal

Instructions

  • Heat a large sauce pan over medium heat. Add stock, lemongrass, ginger and kaffir lime leaves. Bring to a boil and reduce the heat to low. Let it simmer for 5-6 minutes. Thenstrain the stock into another saucepan.
  • Add chicken to the stock and return to a boil. Add mushrooms and let it simmer until the chicken is cooked through.
  • Stir in coconut milk, fish sauce and sugar. Cook for 2-3 minutes and remove from the heat.
  • Serve in a bowl and garnish with cilantro leaves, and green onions.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 418 kcal

Calories from Fat 180


% Daily Values*


Total Fat 20 g

28.57%


Saturated Fat 12.33 g

51.38%



Polyunsaturated Fat 0.83 g



Monounsaturated Fat 2.03 g



Cholesterol 7 mg

2.8%



Sodium 1780 mg

77.39%



Potassium 865 mg



Total Carbohydrate 21 g

6.77%


Dietary Fiber 2.59 g

8.09%



Sugars 8.49 g

9.43%



Protein 42 g


Vitamin A 9.22%

Vitamin C 10%


Calcium 5.9%

Iron 30.77%


* Nutritional Values are estimated and may vary

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