Tom Kha Gai Soup with Rice Noodles
Tom Kha Gai soup with rice noodles - Thai stew: ideal for the cold season
Healthy, because
Even smarter
Nutritional values
Ginger thanks to its essential oils and pungent substances, has blood circulation stimulating effects on the body. The tender Chicken breast fillet provides us with plenty of protein, which is needed, among other things, for building and maintaining muscles.
If you prefer to enjoy the Tom Kha Gai soup vegetarian, simply replace the chicken breast fillet with tofu cubes. You can then replace the chicken broth with the same amount of vegetable broth.
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 71.5 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 stalks Lemongrass
- ¾ oz Thai ginger
- ¾ oz ginger
- 4 Kaffir lime leaves
- 16 ozs Chicken broth
- 1 red onion
- ½ red Bell pepper
- 1 small Zucchini
- 3 ½ ozs small button Mushroom
- 1 oz fresh Spinach
- 1 handful cilantro
- 12 ozs chicken breast fillets
- 3 Tbsps Peanut oil
- 1 Tbsp red Curry paste
- 14 ozs Coconut milk
- 12 ozs wide Rice noodles
- salt
- peppers
- 1 Tbsp Lime juice
- 1 pinch coconut sugar
- 1 Tbsp soy sauce
Preparation steps
Clean, wash and halve lemongrass lengthwise; peel lemongrass and ginger, and cut both into slices. Bring everything to a boil with kaffir lime leaves and chicken stock in a saucepan and simmer over low heat for about 10 minutes.
In the meantime, peel onion, halve and cut into strips. Halve bell bell pepper, remove seeds, wash and cut into cubes. Clean zucchini, wash, halve lengthwise and cut into slices. Clean mushrooms and cut into quarters. Clean, wash and drain spinach. Wash cilantro, shake dry, pluck leaves and chop. Rinse chicken, pat dry and dice.
Heat 2 tablespoons of oil in a saucepan. Fry chicken in it for 3 minutes over medium heat. Stir in curry paste, fry for 2 minutes and deglaze with coconut milk. Pour broth mix through a sieve and simmer everything for 5 minutes at low heat.
Meanwhile, cook rice noodles according to package directions in plenty of boiling salted water until al dente, about 5 minutes; then drain and set aside.
Heat the remaining oil in a frying pan. Sauté onion with bell bell pepper for 3-4 minutes over medium heat. Add zucchini and mushrooms and stir-fry for 3-4 minutes. Finally, mix in spinach, let it collapse and season everything with salt and pepper.
Season soup with lime juice, 1 pinch sugar and soy sauce. Divide rice noodles among 4 bowls and pour hot soup over them. Spread vegetable mixture on top and sprinkle everything with cilantro.
