Thai-Style Vegetables in Coconut Broth
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- 1 red chili pepper
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps vegetable oil
- 1 Tbsp yellow Curry paste
- 200 milliliters Coconut milk
- 600 milliliters Vegetable broth
- light soy sauce
- ½ tsp ground Turmeric
- 1 pinch ground cilantro
Preparation steps
1.
Peel carrots and cut diagonally into thin slices. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop.
2.
Peel the garlic and ginger, finely chop and sauté with the chile pepper in a hot pan with oil. Add carrot slices and curry paste and sauté. Pour in the coconut milk and the vegetable stock.
3.
Add soy sauce, turmeric and coriander and simmer for 8-10 minutes over medium heat. Remove approximately 1/4 of the soup and puree, then return to the pot and let simmer a little more to thicken or add broth to thin, depending on the desired consistency. Season to taste and serve in bowls.
