*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was really easy and tasty. I’ve tweaked it a bit given the ingredients I already had at home. I used 3 chicken breasts instead of 2, a whole carton of chicken stock (about 4 cups) and red curry paste instead of the chili garlic sauce.
Wow..... My husband and I made this tonight and we both agree it's one of our favorite recipes now. The only change we made was using chicken broth instead of chicken stock. I don't know if that's a big difference but my husband bought the wrong thing at the grocery store. Thanks for sharing thing!
Quite likely one of the worst recipes I've ever followed from this site.
Mushy, flavorless sludge that's reminiscent of something my grandfather could eat without his dentures. I could certainly see these ingredients working in different quantities, at different temperatures, prepared differently, but following this recipe to the letter (as I did) will only be met by disappointment.
This was a decent recipe but I felt like the coconut flavor over powers the chicken too much. I'd suggest substituting the coconut cream for coconut milk or just leave it out altogether. I'd also suggest increasing the amount of chicken stock as it seemed very light on the broth and heavy on the solid ingredients for a soup.
Made this soup as I was feeling like I was getting a cold and wanted to try something new. It has a kick and usually I’m not a spicy food fan, but this is a subtle kick at the end of a bite. Cleared my sinuses!! The coconut cream is a mild undertone that really enhances the flavor. Since I love garlic, spinach, carrots and onions, I figured I’d like it. Maybe a bit less sirracha next time but I won’t exclude it. Very tasty.
This turned out really good! We made it exactly as directed and the flavor was better than I expected and our noodles weren t mushy. That said we were very confused by the directions to check the color and temp of the chicken with a meat thermometer... while it s pressure cooking?? How on earth? Also there were no instructions to dice or shred the chicken so we ended up with a soup with two big chicken breasts just sitting there. Regardless it s a good recipe.