Spicy Turkey Coconut Soup with Glass Noodles
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
781
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 60 g | (52 %) | ||
| 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 | 5.3 mg | (44 %) | ||
| Vitamin K | 58.7 μg | (98 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 42.6 μg | (95 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 998 mg | (25 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 48.3 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams boneless turkey breasts
- 1 bunch scallions
- 1 red chili pepper
- 100 grams Glass noodles
- 2 Tbsps vegetable oil
- unsweetened Coconut milk
- Vegetable broth
- 1 generous pinch Saffron
- salt
- freshly ground pepper
- 2 tsps lemon juice
- 2 tsps soy sauce
- cilantro
Preparation steps
1.
Cut the turkey breast into thin strips. Rinse, trim and thinly slice the scallions. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop finely. Drop the glass noodles in a pan of boiling water for a minute or two and drain well.give short glass noodles into the boiling water, then drain well.
Heat the oil in a Dutch oven, and saute the turkey meat, chile pepper and scallions briefly. Add the coconut milk and broth and simmer 5 minutes. Cut the glass noodles into pieces and add to the soup. Stir in the lemon juice and soy sauce, season with salt and pepper. Rinse the cilantro, shake dry, pluck off the leaves and sprinkle on the soup before serving.
