Chicken and Coconut Milk Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,163 mg | (29 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 410 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sesame oil
- 3 carrots (peeled and finely slices)
- 1 stalk Lemongrass (trimmed and sliced)
- 4 scallions (cleaned and sliced into rings)
- 4 red chili peppers
- 3 ½ cups chicken stock
- 3 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup fresh Green beans (trimmed)
- 1 medium Zucchini (rinsed; trimmed)
- 1 cup Coconut milk
- fresh cilantro (to garnish)
Preparation steps
1.
Heat the oil in a wok and briefly toss the carrots, lemongrass, spring onions, and chili peppers in the hot oil. Add the chicken stock and simmer for about 10 minutes.
2.
Rinse the chicken under cold running water and pat dry with paper towels; season with salt and pepper and cut into thin strips. Add the chicken, green beans, and zucchini to the wok, cook gently for an additional 10 minutes, or until the chicken is cooked through..
3.
Add the coconut milk and heat gently. Season to taste with salt and pepper. Ladle into warmed soup bowls and garnish with cilantro. Serve.
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