Coconut Chicken Soup with Mushrooms
Coconut Chicken Soup with Mushrooms - Coconut Chicken Soup with Mushrooms
Healthy, because
Even smarter
Nutritional values
The lean chicken breast provides us with plenty of protein, which serves many purposes as a bodybuilding material. Mushrooms provide good nerves and a good memory with their B vitamins.
For a vegetarian version of this soup, simply use tofu and soy sauce instead of chicken breast and fish sauce. This way the soup can even be enjoyed by vegan people.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 stalks Lemongrass
- 1 pc fresh ginger
- 1 red chili pepper
- 3 Kaffir lime leaves
- 800 milliliters Vegetable broth
- 200 milliliters Coconut milk
- 1 Tbsp yellow Curry paste
- 125 grams brown button Mushroom
- 250 grams Chicken breasts
- Lime juice (to taste)
- Fish sauce (to taste)
Preparation steps
Trim both ends of lemongrass stalks and peel outer layers. Rinse lemongrass and cut tender inner stalk into thin rings.
Peel ginger and cut into slices. Rinse chile pepper, halve and dice finely. Cut kaffir lime leaves into fine strips.
In a pot combine broth, coconut milk, lemongrass, ginger, chile pepper and lime leaves and bring to a boil. Stir in curry paste and simmer over medium heat for about 10 minutes.
Meanwhile, rinse mushrooms and cut into slices. Rinse chicken breast fillet with cold water, pat dry and cut into bite-sized pieces.
Add mushrooms and chicken pieces to almost boiling soup and let simmer about 8 minutes. Add lime juice and fish sauce to taste and ladle into 4 bowls to serve.
