Coconut Milk Chicken Broth
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
514
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 475 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups unsweetened Coconut milk
- 2 ½ cups chicken stock
- 1 tsp freshly grated ginger
- 4 Kaffir lime leaves
- 1 stick Lemongrass (lightly crushed)
- 2 cooking Banana
- 4 skinless, boneless Chicken breasts (cut into strips)
- light soy sauce
- salt
- To garnish
- 2 green chili peppers (cut into rings)
- 1 Tomato (cut into strips)
- cilantro
- thai Basil
Preparation
Kitchen utensils
1 Small pot, 1 Springform pan (Ø 20 cm), 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Hand mixer, 1 Parchment paper, 1 Freezer bag, 1 evtl. Meat mallet
Preparation steps
1.
Bring the coconut milk and the chicken stock to a boil in a large pan.
2.
Add the ginger, lime leaves and lemon grass and simmer gently for about 5 minutes.
3.
Peel the bananas and cut into slices. Add the bananas and the chicken to the soup and simmer for a further 6-8 minutes, until the chicken is cooked.
4.
Remove the lemon grass from the soup and season to taste with soy sauce and salt.
5.
Pour the soup into bowls, sprinkle the chilli rings and tomato strips over the top. Garnish with coriander leaves and Thai basil stems.
