Chilled Thai Soup
This refreshing chilled soup is extremely low in calories as well as carbs.
Give the Thai gazpacho a leading role as a light lunch or evening snack! Then serve two thin slices of toasted baguette per serving.
(Percentage of daily recommendation)
| Calorie | 105 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 222 mg | (6 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 stalks Lemongrass
- 1 pc ginger
- 1 red chili pepper
- salt
- 5 sprigs cilantro
- 5 ozs red onions
- 1 garlic clove
- 1 Cucumber (about 500 grams)
- 1 red Bell pepper
- 1 Tbsp olive oil
- ¾ cup Chicken broth
- 1 ¾ cups Coconut milk (9% fat)
- 2 sprigs mint
- 1 Lime
- 3 Tbsps Thai fish sauce
- peppers
Preparation steps
Trim both ends of lemongrass and peel the tough outer layer. Peel ginger root. Cut lemongrass and chile into small pieces and combine with 2 cups of salted water in a pot. Rinse chile pepper, wipe dry and add to the pot. Bring to boil, then reduce heat and cook for about 3 minutes. Let cool.
Pour lemongrass mixture through a fine sieve, reserving broth.
Rinse cilantro, shake dry, pluck leaves and finely chop. Combine in a shallow baking dish with the cooled broth. Cover and freeze for 4-5 hours.
Peel onions and garlic and chop finely. Peel the cucumber and cut into approximately 1-inch pieces.
Cut bell pepper into quarters, remove seeds, rinse and pat dry. Cut pepper into 1/2-inch pieces.
Heat oil in a pot over medium heat. Cook onions and garlic until translucent. Add cucumber and bell pepper and cook until softened, about 3 minutes more.
Pour in chicken stock and coconut milk, bring to a boil and cook over medium heat for 10-15 minutes.
Rinse mint, shake dry, pluck leaves and coarsely chop. Puree soup with an immersion blender.
Squeeze juice from lime and add to soup along with fish sauce. Season with salt and pepper. Allow to cool and then chill in refrigerator for 3-5 hours. Meanwhile, transfer lemongrass broth to an ice-cube tray and freeze until firm, then place in freezer bags, wrap in a kitchen towel and crush with a meat mallet. To serve, divide soup and lemongrass ice among chilled bowls.