Thai Coconut Chicken Soup

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Thai Coconut Chicken Soup
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
345
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie345 cal.(16 %)
Protein29 g(30 %)
Fat23 g(20 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K3.3 μg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin22.6 mg(188 %)
Vitamin B₆0.7 mg(50 %)
Folate62 μg(21 %)
Pantothenic acid1.1 mg(18 %)
Biotin20.2 μg(45 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C11 mg(12 %)
Potassium727 mg(18 %)
Calcium58 mg(6 %)
Magnesium90 mg(30 %)
Iron5.7 mg(38 %)
Iodine4 μg(2 %)
Zinc2.3 mg(29 %)
Saturated fatty acids19.3 g
Uric acid220 mg
Cholesterol62 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 Chicken breasts (each about 250 grams)
1 pc fresh ginger (about 6 cm)
2 sprigs fresh Lemongrass
3 Kaffir lime leaves
250 grams Oyster mushrooms
400 milliliters unsweetened Coconut milk
2 Tbsps Fish sauce
1 small red chili pepper
1 handful Basil (cut into thin strips)
1 Lime
How healthy are the main ingredients?
Coconut milkOyster mushroomgingerBasilChicken breastLime

Preparation steps

1.

Rinse the lemon and cut into 3 cm (approximately 1 1/4-inches) long pieces. Remove any seeds. Peel and thinly slice the ginger. Rinse the lime leaves, pat dry and cut into quarters. Clean the oyster mushrooms and cut into bite-sized pieces. Halve and seed the chile pepper. Cut the chicken breasts into wide strips and cook quickly in a dry grill pan over high heat until browned on all sides.

2.

Heat the coconut milk in a saucepan over medium heat. Add the lemongrass, chile pepper, ginger and lime leaves and simmer uncovered for 2 minutes. Add the mushrooms and the grilled chicken and simmer for 5 minutes on low heat. If desired, remove the ginger, chile pepper and lemongrass. Stir in a spoonful of the fish sauce. Adjust seasonings. Serve the soup in bowls sprinkled with basil and drizzled with a little lime juice.