Spicy Chicken Broth with Noodles and Cucumber
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 751 mg | (19 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 457 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 chicken 1.2 kg (approximately 2 1/2 pounds)
- 1 sprig Lemongrass
- 3 centimeters ginger
- 1 Star anise
- 2 Tbsps light soy sauce
- 200 grams short Rice noodles
- 1 Red chili pepper
- 3 centimeters Cucumber
- 2 centimeters Daikon radish
- 1 Tbsp finely chopped Thai basil
Preparation steps
Rinse the chicken thoroughly and place in a large pot. Bring to a boil and skim off the foam that forms on the surface.
Cut the lemon in half lengthwise. Rinse the ginger and cut into slices. Add the lemon, ginger, lemongrass and star anise to the broth and simmer gently for about 2 hours.
Remove the chicken from the broth and pour the broth through a sieve lined with a cheesecloth. If necessary, remove the grease and measure about 1 liter (approximately 4 cups) of broth. Save the chicken and the remaining broth for another use.
Boil the broth and season with soy sauce. Add the noodles to the soup and cook for about 10 minutes.
Rinse the red chile pepper and cut it into thin rings. Rinse the cucumber and slice thinly. Peel the radish, quarter and cut into pieces. Add all the vegetables to the hot soup and ladle into bowls. Serve garnished with basil.
