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Exotic chicken soup

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Exotic chicken soup

Method

For the stock

  • Cut the carrots into slices, the onions into 4, and coarsely chop the celery and the leek.
  • Add the carcasses into a pot along with the veggies.
  • Add the bay leaves, the peppercorns, and cover with the water. The water should cover all the veggies and the carcasses completely. If the pot is too wide, add more water.
  • Transfer the pot over medium heat and let it come to a boil.
  • Lower the heat and use a serving spoon to skim the foam from the surface of the pot.
  • Boil the stock for 45-50 minutes.
  • Place a strainer over a bowl and strain the stock. Set the stock aside until needed.

For the soup

  • Cut the chicken breast into 2 cm cubes.
  • Heat half of the olive oil in a pot over medium heat and sauté the breast for 2-3 minutes until golden. 
  • Add the rest of the olive oil into the pot.
  • Cut the mushrooms into thin slices, the sweet potato into 2 cm cubes, and sauté them in the pot for 3 minutes. 
  • Pour the chicken stock you’ve prepared into the pot and season with salt and pepper. 
  • Grate the ginger and add it to the pot along with the lime juice and the lemongrass.
  • Boil for 20-25 minutes until the vegetables are tender and the chicken is cooked through.
  • Add the coconut milk and let it boil for 5 minutes. 
  • Remove the pot from the heat. 
  • Finely chop the spring onion, add it to the pot, and mix with a serving spoon.
  • Serve with coriander leaves.
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Nutritional
Chart

Nutrition information per portion

181
Calories (kcal)
9 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

9.8
Total Fat (g)
14 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

2.2
Saturated Fat (g)
11 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

12.0
Total Carbs (g)
5 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

4.0
Sugars (g)
4 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

11.0
Protein (g)
22 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.3
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.4
Sodium (g)
23 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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