Coconut Curry Soup with Chicken
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
890
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 890 cal. | (42 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.7 mg | (281 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 39.6 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 43 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ripe Mango (400 grams)
- 1 shallot
- 2 Tbsps vegetable oil
- 1 tsp yellow Curry paste (Thai)
- 1 can Coconut milk (400 ml, unsweetened)
- 250 milliliters Vegetable broth
- 2 Tbsps Lime juice
- sugar
- 2 small Chicken breasts
- 1 Tbsp minced cilantro
- 10 grams Glass noodles
Preparation steps
1.
Peel mango, pit and cut pulp into cubes. Heat oil in a saucepan and saute curry paste and chopped onion. Add coconut milk, broth and half of mango cubes. Bring to a boil and puree, season to taste with lime juice and brown sugar. Cut chicken breast into thin slices, season with salt and pepper. Cook chicken in a grill pan, thread through skewers.
2.
Heat oil in a pan and saute glass noodles until golden and crispy. Add remaining mango cubes and cilantro to the soup. Pour soup into bowls, place skewers on the edge of bowls and garnish with few cilantro leaves and glass noodles. Serve.
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