Thai Coconut Curry Soup
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
467
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,315 mg | (33 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 1 onion (peeled and finely sliced)
- 2 cloves garlic cloves (finely chopped)
- 3 Chicken breasts (skinned and cubed)
- 1 Galangal (peeled and grated)
- 2 tsps Tamarind paste
- 2 Tbsps Fish sauce
- 3 Lime leaves
- 1 ⅔ cups Coconut milk
- ⅞ cup chicken stock
- salt
- peppers
- 1 Lime (juiced)
- 12 cherry Tomatoes (halved)
Product recommendation
Thai Chicken Coconut Soup
A spoonful or two of Thai curry paste would add a rich red colour
Preparation steps
1.
Heat the oil in a wok or large pan and fry the onion until deep gold and sweet.
2.
Add the garlic and galangal and the cubed chicken and allow to colour on all sides.
3.
Stir in the tamarind and fish sauce, then pour over the coconut milk and chicken stock. Stir in the lime leaves and tomatoes. Lower the heat and leave to simmer for 15-20 minutes until the chicken is cooked through.
4.
Adjust the seasoning and stir in the lime juice just before serving
