Thai Coconut Curry Soup

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Thai Coconut Curry Soup
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
467
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie467 cal.(22 %)
Protein43 g(44 %)
Fat26 g(22 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E7.4 mg(62 %)
Vitamin K19.3 μg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin26.4 mg(220 %)
Vitamin B₆1.2 mg(86 %)
Folate112 μg(37 %)
Pantothenic acid2.3 mg(38 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C55 mg(58 %)
Potassium1,315 mg(33 %)
Calcium75 mg(8 %)
Magnesium120 mg(40 %)
Iron5.1 mg(34 %)
Iodine6 μg(3 %)
Zinc2.8 mg(35 %)
Saturated fatty acids14 g
Uric acid335 mg
Cholesterol107 mg
Complete sugar12 g

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
cup chicken stock
salt
peppers
1 Lime (juiced)
12 cherry Tomatoes (halved)
How healthy are the main ingredients?
Coconut milkgarlic cloveonionChicken breastsaltLime
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