Thai Style Chicken Soup with Lemongrass and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 sprigs fresh Lemongrass
- 5 centimeters fresh Galangal
- 3 Lime leaves
- 2 Tomatoes
- 250 grams Oyster mushrooms
- 3 fresh Thai chili peppers
- 500 grams Chicken breasts
- 1 can Coconut milk (400 ml)
- cilantro (for garnishing)
- 4 Tbsps Lime juice
- 4 Tbsps Fish sauce
Preparation steps
Rinse lemongrass, trim both ends and peel outer leaves.Cut into 3 cm (approximately 11/4 inch) long pieces. Peel galangal and cut into thin slices. Rinse lime leaves and pat dry. Clean mushrooms and cut into bite-sized pieces. Rinse and dry tomatoes, quarter and remove stems.
Rinse and dry chile peppers, halve and remove seeds, cut into rings. Rinse chicken and cut into 1 cm (approximately 1/2 inch) wide and 4 cm (approximately 1 1/2 inch) long strips. Heat coconut milk in a saucepan. Add lemongrass, kaffir lime leaves and galangal and simmer on medium heat for about 2 minutes.
Add 750 ml (approximately 3 cups) of water and heat. Add chicken strips, mushrooms and tomatoes. Simmer on low heat for about 5 minutes. Remove galangal. Rinse cilantro, shake dry and pluck off leaves. Add chile peppers, lime juice and fish sauce to the soup. Pour soup into bowls and serve garnished with cilantro leaves.
