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Ingredients
for
4
Thai Chicken Soup
45 min.
Time:
390
calories
Calories:
Ingredientsfor
- Ingredients
- 1 shallot
- 300 grams Chicken breasts
- 1 Tbsp Peanut oil
- 1 Tbsp Pastry flour (20 grams)
- 550 milliliters Chicken broth
- 200 milliliters Coconut milk
- salt
- 300 grams button Mushroom
- 1 pc ginger (10 grams)
- 2 bunches Thai basil (about 50 grams)
- 2 Tbsps Peanuts (30 grams)
- 1 Tbsp Lime juice
Preparation
1.
Peel and finely chop the shallots. Fillet the chicken breast, rinse under cold water, pat dry and cut into strips.
2.
Heat the oil in a pot. Saute the shallot and chicken strips over medium heat, stirring constantly, for 3 minutes. Sprinkle with flour and stir. Add the broth and coconut milk. Season with salt and cover. Cook over low heat for 20 minutes.
3.
Rinse and quarter the mushrooms. Peel and grate the ginger.
4.
Add the mushrooms and ginger to the soup and cook for another 10 minutes.
5.
Rinse the basil, shake dry and pluck the leaves. Roast the peanuts in a dry pan until fragrant.
6.
Add the basil to the soup. Season with salt and lime juice. Sprinkle with the peanuts and serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |