Creamy Thai Chicken Broth
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (peeled and finely sliced)
- 2 cloves garlic cloves (finely chopped)
- 1 red chili pepper (finely sliced)
- 3 Chicken breasts (skinned and cubed)
- 2 tsps Tamarind paste
- 2 Tbsps Fish sauce
- 1 ⅔ cups Coconut milk
- 1.333 cups chicken stock
- salt
- peppers
- Lime juice
- ½ bunch cilantro (finely chopped, stalks reserved)
Product recommendation
Chicken Coconut Curry
Reduce the liquid by half and cook until thickened for a traditional curry
Preparation steps
1.
Heat the oil in a wok or large pan and fry the onion until deep gold and sweet.
2.
Add the garlic and chilli and cook out for 2 minutes. Add the cubed chicken and allow to colour on all sides.
3.
Stir in the tamarind and fish sauce, then pour over the coconut milk and chicken stock and add the coriander stalks.
4.
Lower the heat and leave to simmer for 15-20 minutes until the chicken is cooked through.
5.
Adjust the seasoning and stir in the lime juice and chopped coriander just before serving.
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