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Thai Kaeng-Chud-Kai-Hed: Chicken & Mushroom

servings

Servings

6

preptime

Prep Time

15min

cooktime

Cook Time

15min

What You'll Need

  • 2 tbsp. vegetable oil
  • 2 garlic cloves, crushed
  • 2 inches fresh ginger, crushed
  • 1 tsp. Hain® Sea Salt
  • 2 red chilies, chopped small
  • 1 tbsp. red curry powder
  • 4 fresh shitake mushrooms, sliced
  • 1 oyster mushroom, sliced
  • 5 cups Imagine® Organic Free Range Chicken Broth
  • 2 lb. cooked white chicken, cubed
  • 1 tbsp. fish sauce
  • 6 scallions, chopped
  • ½ cup bean sprouts
  • 2 tbsp. cilantro leaves, chopped

How to Make

  1. Heat the oil in a heavy bottomed soup pot, add garlic and ginger. Sauté until garlic is lightly golden, about 3-5 minutes.
  2. Add in the salt, red chili and curry powder. Stir in the mushrooms, cooking stock, chicken, and fish sauce and bring to a boil for 2-3 minutes.
  3. Lower heat and add in scallions and bean sprouts, simmer soup for 3-5 minutes.
  4. Stir in cilantro leaves and season to taste.
  5. Divide between warm soup bowls and enjoy.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.