Tom Kha Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 38 min.
Ready in
Calories:
419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps sesame oil
- 3 red chili peppers (seeds removed and cut into thin strips)
- 2 stalks Lemongrass (trimmed and sliced)
- 4 Kaffir lime leaves (rinsed and cut into strips)
- 1 clove garlic cloves (peeled and finely chopped)
- 1 pc fresh ginger peeled and finely chopped (1-inch)
- 1 ⅔ cups chicken stock
- 3 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 ozs Green beans (rinsed and trimmed)
- 1 ⅔ cups unsweetened Coconut milk
- fresh Tarragon (to garnish)
How healthy are the main ingredients?
Coconut milkGreen beansgingersesame oilgarlic cloveChicken breastPreparation steps
1.
Heat the oil in a wok and briefly toss the chili peppers, and lemongrass, lime leaves, garlic and ginger in the hot oil. Add the chicken stock and simmer for about 10 minutes.
2.
Rinse the chicken under cold running water and pat dry with paper towels; season with salt and pepper and cut into thin strips. Add the chicken, and green beans to the wok, cook gently for an additional 10 minutes, or until the chicken is cooked through.
3.
Add the coconut milk and heat gently. Season to taste with salt and pepper. Ladle into warmed soup bowls and garnish with tarragon. Serve.
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