Thai Soup
Thai Soup - Spicy and sharp - a healthy way to warm up
Healthy, because
Even smarter
Nutritional values
Here many green stars shine in the ES-Food-Check: Cholesterol-lowering dietary fibres and a low fat content make Thai soup a culinary delight for all those who want to do something good for their cardiovascular system.
For even more healthy fibre, add a finely shredded carrot and a handful of pepper strips to the Thai soup and cook for 4-5 minutes. The shorter the cooking time, the crispier the vegetables.
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 ½ lbs Chicken breasts
- 2 stalks Lemongrass
- 1 pc fresh ginger (about 40 grams)
- 2 green chili peppers
- 9 ozs Baby corn cob
- 2 Tbsps olive oil
- 1 Tbsp green Curry paste
- 3 Lime leaves
- 1 ¾ pints Chicken broth
- 5 ozs wide Rice noodles
- 1 bunch Thai basil
- 3 Tbsps Thai fish sauce
Kitchen utensils
Preparation steps
Peel and chop garlic finely. Cut chicken breasts into 2 cm (approximately 3/4-inch) cubes and combine with garlic in a bowl.
Trim both ends of lemongrass, peel tough outer layer and finely chop lemongrass. Peel and cut ginger root into very thin strips.
Rinse chile peppers, wipe dry, halve lengthwise and cut into very thin strips. Cut the corn cob in half.
Heat oil in a pot. Add curry paste and sauté for 2 minutes with lemongrass, stirring frequently.
Rinse lime leaves and add to pot along with ginger and chiles. Bring to a boil, then cook for 15 minutes over medium heat.
Add rice noodles and cook for 1 minute.
Add chicken and corn to pot, cover and simmer until chicken is cooked through, about 6 minutes, stirring occasionally.
Meanwhile, rinse basil, shake dry and pluck leaves. Season soup with fish sauce, sprinkle with basil and serve.
