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Thai Chicken Mushroom Soup

VIEWS 2175

Energy (kcal) - 125

Protein (g) - 13.6

Carbohydrate (g) - 6.9

Fat (g) - 5

Khyati's Health-O-Meter Says:

This simple Thai chicken mushroom soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. The traditional Thai spices and herbs add a distinct flavor to the soup further enhancing the taste as well as improving our digestive immunity as they have anti-bacterial properties. Tofu, bean sprouts and mushrooms enrich the protein requirements that are needed to repair muscle tissues.

INGREDIENTS:

  • Chicken (Boiled) - 50 g
  • Dry oyster mushrooms (soaked and chopped) - 15 g
  • Tofu, cubed - 30 g
  • Bean sprouts - 8 g
  • Shallots, halved - 10 g
  • Onion, chopped - 15 g
  • Lemon grass, sliced - 5 g
  • Galangal, sliced - 5 g
  • Vegetable stock /Plain water - 100 ml
  • Fresh red chillies, sliced diagonally - 5 g
  • Fresh basil leaves, chopped - 8g
  • Olive oil - ½ tsp
  • Salt - to taste

DIRECTIONS:
Step 1 Heat oil in a pan. Add shallots, onion, lemongrass, and galangal and saute for two minutes. Step 2 Add boiled chicken and vegetable stock and let it cook for a few minutes.  Step 3 Then add oyster mushrooms, tofu, and fresh red chillies and salt. Mix and cook for one minute.  Step 4 Add bean sprouts and fresh basil and stir to mix well.  Step 5 Take it off the heat once it begins to boil. Pour the soup into a serving bowl and serve immediately.
  • Recipe Category:
  • Chicken
    Recipe Title:

    Thai Chicken Mushroom Soup

    Recipe Views:
    2175
    Recipe Type:
    Non Veg
    Recipe Kcal:
    125

    Energy
    (kcal)

    13.6

    Protein
    (g)

    6.9

    Carbohydrate
    (g)

    5

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    This simple Thai chicken mushroom soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. The traditional Thai spices and herbs add a distinct flavor to the soup further enhancing the taste as well as improving our digestive immunity as they have anti-bacterial properties. Tofu, bean sprouts and mushrooms enrich the protein requirements that are needed to repair muscle tissues.

    INGREDIENTS:

    • Chicken (Boiled) - 50 g
    • Dry oyster mushrooms (soaked and chopped) - 15 g
    • Tofu, cubed - 30 g
    • Bean sprouts - 8 g
    • Shallots, halved - 10 g
    • Onion, chopped - 15 g
    • Lemon grass, sliced - 5 g
    • Galangal, sliced - 5 g
    • Vegetable stock /Plain water - 100 ml
    • Fresh red chillies, sliced diagonally - 5 g
    • Fresh basil leaves, chopped - 8g
    • Olive oil - ½ tsp
    • Salt - to taste

    DIRECTIONS:
    Step 1 Heat oil in a pan. Add shallots, onion, lemongrass, and galangal and saute for two minutes. Step 2 Add boiled chicken and vegetable stock and let it cook for a few minutes.  Step 3 Then add oyster mushrooms, tofu, and fresh red chillies and salt. Mix and cook for one minute.  Step 4 Add bean sprouts and fresh basil and stir to mix well.  Step 5 Take it off the heat once it begins to boil. Pour the soup into a serving bowl and serve immediately.
    Recipe Title: Thai Chicken Mushroom Soup
  • Recipe Category: Chicken
  • Recipe Views: 2175
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 125 (kcal), Protein 13.6 (g), Carbohydrate 6.9 (g), fat 5 (g).





    Khyati's
    Health-O-Meter Says:

    This simple Thai chicken mushroom soup has that distinctive Thai flavor - a balance of spicy, salty, sweet and sour. The traditional Thai spices and herbs add a distinct flavor to the soup further enhancing the taste as well as improving our digestive immunity as they have anti-bacterial properties. Tofu, bean sprouts and mushrooms enrich the protein requirements that are needed to repair muscle tissues.

    INGREDIENTS:

    • Chicken (Boiled) - 50 g
    • Dry oyster mushrooms (soaked and chopped) - 15 g
    • Tofu, cubed - 30 g
    • Bean sprouts - 8 g
    • Shallots, halved - 10 g
    • Onion, chopped - 15 g
    • Lemon grass, sliced - 5 g
    • Galangal, sliced - 5 g
    • Vegetable stock /Plain water - 100 ml
    • Fresh red chillies, sliced diagonally - 5 g
    • Fresh basil leaves, chopped - 8g
    • Olive oil - ½ tsp
    • Salt - to taste

    DIRECTIONS:
    Step 1 Heat oil in a pan. Add shallots, onion, lemongrass, and galangal and saute for two minutes. Step 2 Add boiled chicken and vegetable stock and let it cook for a few minutes.  Step 3 Then add oyster mushrooms, tofu, and fresh red chillies and salt. Mix and cook for one minute.  Step 4 Add bean sprouts and fresh basil and stir to mix well.  Step 5 Take it off the heat once it begins to boil. Pour the soup into a serving bowl and serve immediately.

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    Thai Chicken Mushroom Soup - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 2175

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