South American Fruity Chicken Soup
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 542 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 chicken
- 4 Baby Banana (thinly sliced)
- 1 chili pepper (cut into fine rings)
- 3 Tbsps Lime juice
- ⅞ cup Coconut milk
- 1 Tbsp Fish sauce
- 1 handful cilantro (finely chopped, reserving 4 whole sprigs)
- 4 Tbsps Shredded coconut
Preparation steps
1.
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.
2.
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.
3.
Add the coriander to the soup and divide the soup between bowls. Sprinkle with the grated coconut and serve garnished with the reserved coriander.
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