Thai-style Squid Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
222
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 471 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams small Cuttlefish (ready to cook)
- 2 sprigs Lemongrass
- 2 chili peppers
- 3 centimeters fresh Galangal
- 800 milliliters fish stock
- 4 Lime leaves
- 2 Tbsps Tom Wam paste
- 1 Tbsp Fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp lemon juice
- cilantro (for garnish)
How healthy are the main ingredients?
soy saucePreparation steps
1.
Rinse the squid, pat dry and cut into bite-size pieces. Rinse the lemongrass and halve lengthwise. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and finely chop. Peel the galangal and cut into fine julienne.
2.
In a saucepan combine the fish stock, galangal, lime leaves and lemongrass to a simmer. Add the spice paste and simmer for about 10 minutes. Remove the lime leaves and lemongrass and add the squid and the chilies to the soup and simmer 5 minutes. Stir in the fish sauce, soy sauce and lemon juice. Serve in bowls garnished with cilantro leaves.
