Creamy Thai Soup

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Creamy Thai Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
278
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie278 kcal(13 %)
Protein22.21 g(23 %)
Fat19.42 g(17 %)
Carbohydrates4.86 g(3 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A28.23 mg(3,529 %)
Vitamin D0.07 μg(0 %)
Vitamin E0.37 mg(3 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin13.72 mg(114 %)
Vitamin B₆0.45 mg(32 %)
Folate17.17 μg(6 %)
Pantothenic acid0.74 mg(12 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C24.68 mg(26 %)
Potassium362.2 mg(9 %)
Calcium23.65 mg(2 %)
Magnesium47.16 mg(16 %)
Iron1.8 mg(12 %)
Iodine0 μg(0 %)
Zinc1.06 mg(13 %)
Saturated fatty acids11.61 g
Cholesterol55.53 mg

Ingredients

for
5
Ingredients
2 tablespoons toasted sesame oil
2 sticks Lemongrass (cut into 2 cm long pieces)
1 red chile pepper (sliced lengthways)
2 cups chicken stock
1 cup Coconut milk
2.333 cups Chicken breasts (diced)
¼ bunch cilantro
1 tablespoon Lime juice
1 tablespoon Fish sauce
How healthy are the main ingredients?
Chicken breastCoconut milk
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Casserole dish, 1 Aluminum foil, 1 deep bowl, 1 Hand mixer, 1 Rubber spatula

Preparation steps

1.
Heat the sesame oil in a wok and add the lemongrass and chilli peppers. Quench with the chicken stock and the coconut milk and simmer for approx. 10 minutes.
2.
Add the chicken to the soup and steep for 5 minutes. Stir in the coriander, lime juice and fish sauce and season with salt and ground black pepper.
3.
Pour into sterilised preserving jars and close tightly with a rubber seal. Turn upside down and leave to cool.