Coconut Rice Soup with Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 scallion
- 30 grams ginger
- 1 sprig Lemongrass
- 1 Tbsp soybean oil
- 250 grams short grain rice
- 500 milliliters Coconut milk
- 1 tsp salt
- 2 eggs
- 2 Oyster mushrooms
- 2 Tbsps sesame oil
- 1 Lime (juiced)
Preparation steps
Rinse, trim and finely chop the white section of the spring onion. Cut the green section into thin strips and set aside. Peel and finely chop the ginger. Rinse the lemongrass, loosen the outer leaves and tap the stems softly.
Sauté the chopped spring onion with the ginger in some soybean oil. Add the rice and cook briefly. Pour in the coconut milk with about 500 ml of water (approximately 2 cups). Season with salt and bring to a boil again.
Leave to thicken over low heat for about 25 minutes. Stir occasionally and add extra water if necessary.
Hard-boil the eggs. Rinse, peel and halve them.
Trim the mushrooms and cut into thin strips. Fry in the sesame oil over high heat for 2-3 minutes until hot and crispy.
Season the rice soup with salt and lime juice and arrange half an egg and the mushrooms on top. Garnish with the spring onion greens and serve immediately.
