South American Fruity Chicken Soup

Name: South American Fruity Chicken Soup
Total time: 1 h 15 min
Yield: 4
Cuisine: American, Brazilian, Latin America, South America
Ingredients: 1 chicken; 4 Baby Banana (thinly sliced); 1 chile pepper (cut into fine rings); 3 tablespoons Lime juice; 0.875 cup Coconut milk; 1 tablespoon Fish sauce; 1 handful cilantro (finely chopped, reserving 4 whole sprigs); 4 tablespoons Grated coconut

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Health Score:

7,5 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 15 min.

Ready in

Calories:

300

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	300 kcal	(14 %)
Protein	9.93 g	(10 %)
Fat	15.79 g	(14 %)
Carbohydrates	35 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	3.68 g	(12 %)

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more nutritional values

Vitamin A	56.33 mg	(7,041 %)
Vitamin D	0.02 μg	(0 %)
Vitamin E	0.5 mg	(4 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	6.21 mg	(52 %)
Vitamin B₆	0.66 mg	(47 %)
Folate	42.42 μg	(14 %)
Pantothenic acid	0.79 mg	(13 %)
Biotin	3.07 μg	(7 %)
Vitamin B₁₂	0.09 μg	(3 %)
Vitamin C	43.82 mg	(46 %)
Potassium	725.47 mg	(18 %)
Calcium	27.27 mg	(3 %)
Magnesium	73.31 mg	(24 %)
Iron	1.77 mg	(12 %)
Iodine	9.6 μg	(5 %)
Zinc	0.93 mg	(12 %)
Saturated fatty acids	13.28 g
Cholesterol	18.27 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

chicken Banana Coconut milk

Ingredients

for

servings

Ingredients: 1
chicken; 4
Baby Banana (thinly sliced); 1
chile pepper (cut into fine rings); 3 tablespoons
Lime juice; ⅞ cup
Coconut milk; 1 tablespoon
Fish sauce; 1 handful
cilantro (finely chopped, reserving 4 whole sprigs); 4 tablespoons
Grated coconut

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Preparation steps

Cut the chicken into 8 pieces using poultry scissors. Boil the chicken pieces in 1 l water for approx. 30 minutes. Remove the pieces from the water, cool slightly, remove the meat from the bones and cut into bite-sized pieces.

Return the chicken pieces to the broth together with the banana slices, chilli, lime juice, coconut milk and fish sauce. Bring back to the boil then simmer gently for 2-3 minutes. Season to taste with salt and ground black pepper.

Add the coriander to the soup and divide the soup between bowls. Sprinkle with the grated coconut and serve garnished with the reserved coriander.