Creamy Chicken Thai Soup

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Creamy Chicken Thai Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
562
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie562 kcal(27 %)
Protein42.75 g(44 %)
Fat38.84 g(33 %)
Carbohydrates17.25 g(12 %)
Sugar added0 g(0 %)
Roughage1.29 g(4 %)
Vitamin A23.93 mg(2,991 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.19 mg(17 %)
Niacin23.85 mg(199 %)
Vitamin B₆0.83 mg(59 %)
Folate105.15 μg(35 %)
Pantothenic acid1.88 mg(31 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C40.96 mg(43 %)
Potassium986.57 mg(25 %)
Calcium103.23 mg(10 %)
Magnesium143.48 mg(48 %)
Iron4.66 mg(31 %)
Zinc2.76 mg(35 %)
Saturated fatty acids23.66 g
Cholesterol84.34 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastgarlicCoconut milkshallotCuminTurmeric

Ingredients

for
4
Ingredients
14 ounces
4 cups
2 cloves
¾ inch
freshly grated Ginger root
1 stalk
2 tablespoons
1 ⅔ cups
2 tablespoons
1 ⅔ cups
unsweetened Coconut milk (tinned)
1 tablespoon
2 tablespoons
For the curry paste
1
1
½ teaspoon
chopped Lemongrass
1 teaspoon
freshly grated Ginger root
1 generous pinch
1 teaspoon
ground Turmeric

Preparation steps

1.
Put all the curry paste ingredients into a mortar and grind to a paste.
2.
Wash the chicken, pat dry and poach in simmering salted water for 5-8 minutes. Take out of the water and drain. Tear the meat into pieces in the direction of the grain.
3.
Peel and finely chop the garlic and ginger. Crush the lemon grass. Heat the oil in a wok. Put the meat, ginger, garlic and lemon grass into the wok and fry briefly. Add the bean sprouts and fry briefly then stir in the chicken stock. Add the coconut milk and curry paste and bring to the boil. Draw the wok away from the heat and season with lime juice and fish sauce. Remove the lemon grass. Ladle the soup into bowls and serve garnished with mint leaves.