Great for Weight Loss

Coconut Chicken Soup with Mushrooms

4.363635
Average: 4.4 (11 votes)
(11 votes)
Coconut Chicken Soup with Mushrooms

Coconut Chicken Soup with Mushrooms - Coconut Chicken Soup with Mushrooms

share Share
print
bookmark_border Copy URL
Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
130
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie130 kcal(6 %)
Protein17 g(17 %)
Fat5 g(4 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.4 mg(29 %)
Folate27 μg(9 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium505 mg(13 %)
Calcium45 mg(5 %)
Magnesium44 mg(15 %)
Iron1.3 mg(9 %)
Iodine8 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids0.8 g
Uric acid140 mg
Cholesterol39 mg

Ingredients

for
4
Ingredients
4 stalks Lemongrass
1 piece fresh ginger
1 red chili pepper
3 Kaffir lime leaves
800 milliliters Vegetable broth
200 milliliters Coconut milk
1 tablespoon yellow Curry paste
125 grams brown button Mushroom
250 grams Chicken breasts
Lime juice (to taste)
Fish sauce (to taste)
How healthy are the main ingredients?
Chicken breastCoconut milkginger

Preparation steps

1.

Trim both ends of lemongrass stalks and peel outer layers. Rinse lemongrass and cut tender inner stalk into thin rings.

2.

Peel ginger and cut into slices. Rinse chile pepper, halve and dice finely. Cut kaffir lime leaves into fine strips.

3.

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.

4.

Meanwhile, rinse mushrooms and cut into slices. Rinse chicken breast fillet with cold water, pat dry and cut into bite-sized pieces.

5.

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.