Salmon Coconut Soup
Salmon coconut soup - For all fans of exotic dishes the perfect choice
Healthy, because
Even smarter
Nutritional values
The Asian-inspired soup mix of broccoli and salmon provides you with valuable iodine for a well-functioning thyroid and calcium for strong bones.
If it can be a little spicier, you can replace the green chili pepper with a red one.
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 194.9 μg | (325 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 96.6 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 39.5 μg | (88 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20.7 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 88.8 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 onion
- 3 garlic cloves
- ¾ oz ginger (1 piece)
- 1 green chili pepper
- 3 scallions
- 1 stalk Lemongrass
- 1 Tbsp Coconut oil
- 22 ozs Vegetable broth
- 14 ozs Coconut milk
- 18 ozs salmon fillets
- 14 ozs Broccoli
- 1 Tbsp Fish sauce
- Chili powder
- ½ organic lime (peel and juice)
- ½ bunch cilantro
Preparation steps
Peel and finely dice onion, garlic and ginger. Halve chili pepper lengthwise, remove seeds, wash and cut into rings. Clean the spring onions, wash and cut into fine rings. Clean, wash, lightly squeeze and quarter the lemongrass.
Heat oil in a saucepan. Stir-fry onion and garlic for 2 minutes over medium heat. Add ginger, scallions, chili and lemongrass and stir-fry for 2 minutes. Add vegetable broth and coconut milk, bring to a boil and simmer over low heat for 15 minutes.
Meanwhile, rinse salmon fillet, pat dry, and cut into 1-inch cubes. Clean broccoli, wash, and divide into very small florets.
Remove lemongrass from soup. Season soup with fish sauce, chili powder, lime zest and juice. Add salmon cubes and broccoli and cook over low heat for 3-4 minutes. Wash cilantro, shake dry, pluck off leaves and chop. Sprinkle soup with cilantro.
