Tom Yum-style Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 stalks Lemongrass (cut into thin strips)
- 2 Lime leaves
- fresh ginger (peeled and chopped)
- 1 red chili pepper (de-seeded and sliced)
- 4 cups chicken stock
- 2 Chicken breasts (skinned)
- 1 cup dried Wood Ear Mushrooms
- 1.333 cups Chestnut mushroom (sliced)
- 1.333 cups shiitake mushrooms (sliced)
- Lime juice (from 1 lime)
- 2 Tbsps Fish sauce
- 1 tsp sugar
- cilantro (to garnish)
Preparation steps
1.
Put the lemongrass, lime leaves, ginger and chilli in a large pan and add the chicken stock. Bring to a boil and simmer gently for 10 minutes.
2.
Add the chicken breast, simmer for 5 more minutes then remove the chicken from the pan and slice into strips.
3.
Add the mushrooms to the pan, simmer very gently for 5 minutes then add the chicken strips, lime juice, fish sauce and sugar. Season with salt and peppers and serve in warmed bowls garnished with the coriander.
