Appetizers / Soups / Salads

Coconut Curry Duck Soup is for Dinner.

Coconut Curry Duck Soup takes 60 minutes to prepare.

Coconut Curry Duck Soup takes 90 minutes to cook.

Coconut Curry Duck Soup makes 8 servings.

The ingredients for Coconut Curry Duck Soup are:

28 oz. raw duck cooked, boned, and shredded.
(I like to used the bones to add into the soup while it is cooking)
2 cans organic, non-low fat (better flavor) coconut milk
+ water to total 4 cups.
3.5 cups chicken broth
7 large carrots chopped into large chunks
3 cups quartered red potatoes
1/2 cup chopped chives/green onions
1/2 cup bell peper
3/4 cup (3/4 oz) dired porcini mushrooms
1Tbs + 1 tsp fresh grated ginger root
1 cup chopped fresh cilantro
1 tsp dried lemon grass
1 Tbs sea salt
2 Tbs brown sugar (packed)
1 1/2 cup largely chopped fresh tomatoes
1 Tbs garlic
8oz red curry paste

Here is how you make Coconut Curry Duck Soup:

Add coconut milk and water totaling 4 cups liquid, & 2 cups chicken broth to a large stock pot.put on low heat as you add all other ingredients except duck and 1.5 cup chicken brothcook on med to low heat for 40 min.add in duck and final 1.5 cup chicken brothcook on med. heat on a low boil for 30-45 min till good flavor is achieved & all vegetables are fully cookedserve with quartered fresh lime, fresh bean sprouts, & fresh cilantro.keeps well in the refrigerator for several day. flavor is intensified after sitting.

The nutritional information for Coconut Curry Duck Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.7

• Total Fat: 8.4 g
• Cholesterol: 70.7 mg
• Sodium: 1,564.1 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 7.0 g
• Protein: 24.4 g

Coconut Curry Duck Soup is Asian cuisine.