Curried Chicken Soup
Curried Chicken Soup - Appetizing and filling, with exotic flavor
Healthy, because
Even smarter
Nutritional values
What granny only suspected, we now know exactly: chicken soup is a delicious and effective medicine for colds. The ingredients inhibit the activity of the white blood cells, which play an important role in inflammation.
Shiitake mushrooms are not only tasty: with their polysaccharides they strengthen the immune system just like ginger with its essential oils. Vitamin C and useful substances from curry and co. are also added to strengthen the immune system.
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 66 mg |
Ingredients
- Ingredients
- 4 ozs wide Rice noodles
- salt
- 1 lb Chicken breasts (with bone)
- 2 pints Chicken broth
- 1 ½ Tbsps red Curry paste
- 1 pc ginger
- 2 stalks Lemongrass
- 1 red chili pepper
- 5 ozs Baby corn cob
- 4 ozs Snow peas
- 4 ozs shiitake mushrooms
- 1 small Lime
- 1 oz roasted Shelled peanut
- 1 bunch Thai basil
- ¾ cup Coconut milk
Kitchen utensils
Preparation steps
Cook rice noodles in salted water according to package instructions. Drain in a colander, rinse in cold water and drain well. Rinse chicken, pat dry and remove the skin.
Place chicken breast in a pot with the broth and curry paste and bring to a boil.
Skim off foam with a slotted spoon. Simmer broth with meat for 20 minutes over medium heat.
Meanwhile, peel and chop the ginger. Rinse and trim lemongrass, remove hard outer leaves and crush with the flat side of a knife. Rinse chile pepper, cut in half and remove seeds.
Add ginger, lemongrass and chile pepper to the pot and let the soup cook for another 10-15 minutes. Then remove the chicken breasts and let cool on a plate. Rinse corn and cut in half lengthwise. Trim snow peas, rinse and cut in half crosswise.
Trim shiitake mushrooms, cut out stems and cut tops in half, depending on size.
Remove cooled chicken meat from the bone with a small knife and cut into cubes. Squeeze lime. Chop peanuts. Rinse basil, shake dry and chop finely.
Bring broth to a boil. Add corn and mushrooms and cook 5 minutes. Add snow peas and cook for another 2 minutes.
Add coconut milk, lime juice and diced chicken to the pot and bring to a boil. Remove lemongrass. Add noodles and heat briefly. Divide the soup among bowls, sprinkle with chopped peanuts and basil and serve.
