Creamy South-east Asian Broth

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Creamy South-east Asian Broth
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 35 min.
Ready in
Calories:
541
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie541 kcal(26 %)
Protein21.05 g(21 %)
Fat32.24 g(28 %)
Carbohydrates44.71 g(30 %)
Sugar added2.98 g(12 %)
Roughage1.23 g(4 %)
Vitamin A364.94 mg(45,618 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin10.19 mg(85 %)
Vitamin B₆0.38 mg(27 %)
Folate27.58 μg(9 %)
Pantothenic acid0.71 mg(12 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C37.91 mg(40 %)
Potassium642.61 mg(16 %)
Calcium52.9 mg(5 %)
Magnesium63.54 mg(21 %)
Iron2.93 mg(20 %)
Zinc1.31 mg(16 %)
Saturated fatty acids22.74 g
Cholesterol36.55 mg

Ingredients

for
4
Ingredients
2 tablespoons Nut oil
1 tablespoon green Curry paste
1 large carrot (peeled and cut into thin batons)
1 cup canned Bamboo shoots (drained)
2 large, skinless Chicken breasts (diced)
3 cups chicken stock
1 ⅔ cups Coconut milk
1 tablespoon Fish sauce
1 tablespoon Rice wine vinegar
1 tablespoon soft light brown sugar
1 tablespoon light soy sauce
cup Snap pea
1 red chile pepper (sliced)
2 cups
Thai Basil

Preparation steps

1.
Heat the oil in a large saucepan set over a medium heat until hot. Stir in the curry paste and fry in the oil for 1 minute.
2.
Add the carrot, bamboo, and chicken. Cook for a further minute, and then cover with the stock and coconut milk.
3.
Cook until simmering and then pour into a slow cooker. Cover with a lid and cook on a low setting for 5 hours until the chicken is cooked through and tender.
4.
Season the broth with fish sauce, rice wine vinegar, sugar, and soy sauce to taste.
5.
Add the mange tout, cook for a further 5 minutes, and then ladle into bowls.
6.
Serve with rice, sliced red chilli, and a few basil leaves.