Coconut Curry Soup with Chicken

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Coconut Curry Soup with Chicken
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
368
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie368 cal.(18 %)
Protein17.15 g(18 %)
Fat29.56 g(25 %)
Carbohydrates10.79 g(7 %)
Sugar added0 g(0 %)
Roughage0.58 g(2 %)
Vitamin A5.97 mg(746 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.05 mg(5 %)
Niacin9.74 mg(81 %)
Vitamin B₆0.31 mg(22 %)
Folate19.37 μg(6 %)
Pantothenic acid0.62 mg(10 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C11.05 mg(12 %)
Potassium400.39 mg(10 %)
Calcium31.75 mg(3 %)
Magnesium51.87 mg(17 %)
Iron2.48 mg(17 %)
Zinc1.16 mg(15 %)
Saturated fatty acids22.39 g
Cholesterol39.72 mg

Ingredients

for
4
Ingredients
1 sprig Lemongrass
2 garlic cloves
1 Tbsp freshly grated ginger
1 Tbsp sesame oil
2 Tbsps red Curry paste
600 milliliters Chicken broth
400 milliliters Coconut milk
2 Chicken breasts (each about 150 grams)
1 fresh lemon
light soy sauce
2 Tbsps coarsely chopped cilantro (for garnishing)

Preparation steps

1.

 Peel and halve garlic. Heat oil in a saucepan, saute lemongrass, garlic and ginger briefly. Add curry paste. Add broth and coconut milk, bring to a boil and simmer for about 10 minutes on low heat. Strain through a sieve and pour back into pot.

2.

Rinse chicken breasts, pat dry and cut into bite-sized slices. Rinse lemon in hot water, wipe dry, trim ends and cut into slices. Add lemons and chicken to soup and simmer for about 5 minutes. Add soy sauce to taste. Garnish with cilantro leaves and serve.