Simple Thai Styled Chicken Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 red Bell pepper (rinsed and trimmed)
- 6 shiitake mushrooms (cleaned; stems removed)
- 1 carrot peeled and cut into thin matchstick strips (julienne)
- 1 onion (peeled and chopped)
- ¾ cup Broccoli (rinsed)
- 2 Tbsps Peanut oil
- 1 ½ cups boneless, skinless Chicken breasts (diced)
- 1 Tbsp red Curry paste
- 1 ⅔ cups Coconut milk
- 1 cup water
- ½ cup frozen peas
- 2 Tbsps Fish sauce
- 1 fresh Lime (cut into wedges)
How healthy are the main ingredients?
Chicken breastCoconut milkBroccolishiitake mushroomcarrotonionPreparation steps
1.
Remove the seeds from the pepper and cut into bite-size pieces. Cut the the mushrooms into thin strips.
2.
Heat the oil in a large skillet, set over medium-high heat. Add the diced chicken and stirring frequently, cook on all sides. Add the peppers, mushrooms, carrots, onion and broccoli; saute, stirring frequently until vegetables are tender crisp and chicken is cooked through.
3.
Add the curry paste, coconut milk and water to the skillet, stirring to incorporate. Bring to a boil, reduce heat and gently simmer for 5 minutes. Add peas and simmer for an additional minute.
4.
Remove from heat source and stir in fish sauce. Ladle into serving bowls. Garnish with fresh lime wedges. Serve hot
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