Coconut and Chicken Soup

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Coconut and Chicken Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
491
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie491 kcal(23 %)
Protein35.7 g(36 %)
Fat34.81 g(30 %)
Carbohydrates10.52 g(7 %)
Sugar added0 g(0 %)
Roughage0.99 g(3 %)
Vitamin A22.65 mg(2,831 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.53 mg(4 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin21.15 mg(176 %)
Vitamin B₆0.68 mg(49 %)
Folate24.38 μg(8 %)
Pantothenic acid1.17 mg(20 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C31.55 mg(33 %)
Potassium587.78 mg(15 %)
Calcium36.28 mg(4 %)
Magnesium71.67 mg(24 %)
Iron3.24 mg(22 %)
Zinc1.76 mg(22 %)
Saturated fatty acids28.07 g
Cholesterol87.64 mg

Ingredients

for
4
Ingredients
2 centimeters
1
1
1 sprig
400 grams
Chicken breast (ready to cook, skinless)
250 grams
2 tablespoons
500 milliliters
400 milliliters
unsweetened Coconut milk
freshly ground Pepper
2 tablespoons
light Soy sauce

Preparation steps

1.

Peel the ginger and garlic, and finely chop. Rinse the red chile pepper, cut into rings and remove the seeds, if necessary. Brush the lemongrass, peel the outer layer and cut the lemongrass into small rings. Rinse the chicken breasts and pat dry. Trim the mushrooms and cut into thin slices.

2.

Heat coconut oil in a saucepan and saute the ginger with garlic, chile pepper and lemongrass. Pour the vegetable broth and coconut milk, add the chicken breasts, and season with salt and pepper. Simmer over medium heat for about 15 minutes.

3.

Remove the chicken breasts from the soup, drain and cut into narrow strips. Add the mushrooms and coriander to the soup, heat and stir in the soy sauce and lime juice to taste. Serve the soup in small bowls topped with chicken breast strips.