Coconut Soup with Wild Garlic
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 handfuls Wild garlic (approximately 80 grams)
- 15 grams ginger
- 1 shallot
- 1 small, red chili pepper (mild)
- 2 Tbsps soybean oil
- 1 tsp red Curry paste
- 300 milliliters Vegetable broth
- 500 milliliters Coconut milk
- 2 Tbsps lemon juice
- 1 Tbsp soy sauce
- salt
- 1 handful Wild garlic flower
Preparation steps
1.
Rinse wild garlic, shake dry and cut into fine strips. Peel ginger and shallot and chop finely. Rinse chile pepper, halve, remove seeds, cut into thin rings and set aside. Heat oil in a wide saucepan or a wok. Add curry paste, ginger, half of chile and shallot, sauté for 2-3 minutes. Add broth and coconut milk and simmer for 5-8 minutes on low heat. Season with salt, lemon juice and soy sauce.
2.
Puree soup with a hand blender. Pour into soup bowls and sprinkle with wild garlic and remaining chil erings. Garnish with wild garlic flowers and serve.
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