Coconut Chicken Soup

0
Average: 0 (0 votes)
(0 votes)
Coconut Chicken Soup
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
415
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie415 kcal(20 %)
Protein22.4 g(23 %)
Fat31.28 g(27 %)
Carbohydrates14.03 g(9 %)
Sugar added0 g(0 %)
Roughage1.73 g(6 %)
Vitamin A707.21 mg(88,401 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin10.36 mg(86 %)
Vitamin B₆0.4 mg(29 %)
Folate41.24 μg(14 %)
Pantothenic acid0.77 mg(13 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C21.73 mg(23 %)
Potassium503.42 mg(13 %)
Calcium114.41 mg(11 %)
Magnesium88.12 mg(29 %)
Iron3.77 mg(25 %)
Iodine0.19 μg(0 %)
Zinc1.23 mg(15 %)
Saturated fatty acids22.35 g
Cholesterol36.55 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastCoconut milkcarrot

Ingredients

for
4
Ingredients
2
1 ⅔ cups
Coconut milk (canned, unsweetened)
7 ounces
2
1 cup
sugar Snap pea
½ bunch
1 tablespoon
1 teaspoon
4 tablespoons
4 tablespoons
1 tablespoon

Preparation steps

1.
Chop the chicken into bite sized pieces.
2.
Cube the tofu.
3.
Peel and chop the carrots.
4.
Remove the roots and ragged tops from the green onions. Slice the green parts into long thin strips. Chop the white and dark green parts.
5.
Top and tail the sugar snap peas.
6.
Heat the oil in an a pan. Saute the carrots and the chopped spring onions.
7.
Add the coconut milk, ginger and about 600 ml of water. Bring to a boil.
8.
Add the chicken, sugar snap peas and tofu. Stir in the fish sauce and lime juice. Simmer the soup for approximately 5 minutes.
9.
Season with salt and sugar to taste. Stir in the coriander greens.
10.
Fill 4 bowls with the soup and garnish with the spring onion strips. Serve.