Thai Coconut Milk Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 2 red chili peppers
- 3 stalks Lemongrass
- 1 pc Galangal
- 1 Zucchini
- 1 red pepper
- 1 clove garlic cloves
- 1 tsp freshly grated ginger
- 2 Tbsps soybean oil
- 1 ⅔ cups chicken stock
- 1 ⅔ cups Coconut milk
- 1 cup sweet Corn (kernels)
- salt
- freshly ground Black pepper
- fresh cilantro (to garnish)
Preparation steps
1.
Cut the chicken breast fillets into strips. Wash the chillies, slit open lengthwise, deseed and cut into thin rings. Wash the lemon grass stalks and cut away the woody parts. Crush the lemon grass slightly and cut into approximately 2 cm lengths.
2.
Wash, trim and chop the courgette and red pepper. Peel and finely chop the garlic.
3.
Heat the oil in a pan and briefly sweat the chopped vegetables, garlic, ginger and chilli. Add the chicken stock, coconut milk, sweetcorn kernels and lemon grass. Add a little water if necessary, season with salt and bring to the boil. Reduce the heat, add the chicken, cover and cook very gently over a low heat for about 8 minutes. Serve the soup garnished with coriander leaves.
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