Simple Thai Styled Chicken Soup

Name: Simple Thai Styled Chicken Soup
Total time: 30 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 1 red Bell pepper (rinsed and trimmed); 6 shiitake mushrooms (cleaned; stems removed); 1 carrot peeled and cut into thin matchstick strips (julienne); 1 onion (peeled and chopped); 0.75 cup Broccoli (rinsed); 2 Tbsps Peanut oil; 1.5 cups boneless, skinless Chicken breasts (diced); 1 Tbsp red Curry paste; 1.667 cups Coconut milk; 1 cup water; 0.5 cup frozen peas; 2 Tbsps Fish sauce; 1 fresh Lime (cut into wedges)

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Health Score:

97 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 30 min.

Ready in

Calories:

323

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	323 cal.	(15 %)
Protein	26 g	(27 %)
Fat	20 g	(17 %)
Carbohydrates	10 g	(7 %)
Sugar added	0 g	(0 %)
Roughage	4.2 g	(14 %)

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more nutritional values

Vitamin A	0.5 mg	(63 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	2.6 mg	(22 %)
Vitamin K	40.4 μg	(67 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	15.6 mg	(130 %)
Vitamin B₆	0.8 mg	(57 %)
Folate	81 μg	(27 %)
Pantothenic acid	1.6 mg	(27 %)
Biotin	12.4 μg	(28 %)
Vitamin B₁₂	0.4 μg	(13 %)
Vitamin C	83 mg	(87 %)
Potassium	714 mg	(18 %)
Calcium	55 mg	(6 %)
Magnesium	77 mg	(26 %)
Iron	4 mg	(27 %)
Iodine	6 μg	(3 %)
Zinc	1.8 mg	(23 %)
Saturated fatty acids	13.2 g
Uric acid	208 mg
Cholesterol	56 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 red Bell pepper (rinsed and trimmed); 6 shiitake mushrooms (cleaned; stems removed); 1 carrot peeled and cut into thin matchstick strips (julienne); 1 onion (peeled and chopped); ¾ cup Broccoli (rinsed); 2 Tbsps Peanut oil; 1 ½ cups boneless, skinless Chicken breasts (diced); 1 Tbsp red Curry paste; 1 ⅔ cups Coconut milk; 1 cup water; ½ cup frozen peas; 2 Tbsps Fish sauce; 1 fresh Lime (cut into wedges)

How healthy are the main ingredients?

Chicken breast Coconut milk Broccoli shiitake mushroom carrot onion

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Preparation steps

Remove the seeds from the pepper and cut into bite-size pieces. Cut the the mushrooms into thin strips.

Heat the oil in a large skillet, set over medium-high heat. Add the diced chicken and stirring frequently, cook on all sides. Add the peppers, mushrooms, carrots, onion and broccoli; saute, stirring frequently until vegetables are tender crisp and chicken is cooked through.

Add the curry paste, coconut milk and water to the skillet, stirring to incorporate. Bring to a boil, reduce heat and gently simmer for 5 minutes. Add peas and simmer for an additional minute.

Remove from heat source and stir in fish sauce. Ladle into serving bowls. Garnish with fresh lime wedges. Serve hot

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