Chicken Shred Soup by @niangcook

N/A

1 serving

🥕

1 medium

Carrot

🥬

1 leek white

Leek

🍗

150 g

Chicken Breast

🧂

1.5 g

Salt

🌶️

Pepper

🌶️

1 small pepper

Chili Pepper

🫚

10 g

Ginger

🥥

250 ml

Coconut Milk

💧

250 ml

Water

🥜

5 g

Peanut Butter

🟥

2.3 g

Paprika

🟡

2.2 g

Turmeric

🟤

2.1 g

Cumin

🧅

1 spring onion

Spring Onion

🥖

Garlic Croutons

Preparation Steps

  1. Step 1/8

    Peel and dice the carrot, then thinly slice the leek white, chili pepper, fresh ginger, and spring onion.

    carrot
    leek white
    chili pepper
    fresh ginger
    spring onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Pour 250 ml coconut milk and 250 ml water into the saucepan, then stir in the peanut butter until smooth.

    coconut milk
    water
    peanut butter
    🍲saucepan
    🥄wooden spoon
    🧪measuring jug
    🥄measuring spoons

  3. Step 3/8

    Add the diced carrot and sliced leek white to the saucepan, then bring the liquid to a gentle simmer over medium heat.

    carrot
    leek white
    🍲saucepan
    🥄wooden spoon

  4. Step 4/8

    Add the chicken breast and cook at a gentle simmer for 15 minutes, until the center is fully cooked.

    chicken breast
    🍲saucepan
    🥄wooden spoon

  5. Step 5/8

    Remove the cooked chicken breast and shred it finely using two forks.

    chicken breast
    🍴fork

  6. Step 6/8

    Stir paprika, ground turmeric, ground cumin, fresh ginger, chili pepper, salt, and black pepper into the soup.

    paprika
    ground turmeric
    ground cumin
    fresh ginger
    chili pepper
    salt
    black pepper
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/8

    Return the shredded chicken breast to the saucepan and simmer the soup for 5 minutes.

    chicken breast
    🍲saucepan
    🥄wooden spoon

  8. Step 8/8

    Divide the soup between two bowls, then top with sliced spring onion and garlic croutons before serving.

    spring onion
    garlic croutons
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Meat, Poultry, Seasonings, Spices, Dairy Alternatives, Liquids, Spreads, Legumes, Herbs, Bakery

Ingredients

Carrot, Leek, Chicken breast, Salt, Pepper, Chili pepper, Ginger, Coconut milk, Water, Peanut butter, Paprika, Turmeric, Cumin, Spring onion, Garlic croutons

Allergens

Coconut, Peanuts, Gluten, Wheat

Dietetics

Dietary regimen

High Protein, Gluten Free Without Croutons, Dairy Free

Calories

285 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 19g, Fat: 13g, Fiber: 3.5g, Saturated Fat: 8.5g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 560mg, Iron: 2.4mg, Calcium: 55mg

Vitamins

Vitamin A: 610µg, Vitamin C: 24mg, Vitamin B6: 0.6mg, Vitamin B12: 0.3µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, saucepan, wooden spoon, fork, measuring spoons, measuring jug

Appliances

stovetop

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Cold Weather, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French-Inspired, Asian-Inspired, Fusion

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Crunchy, Brothy

Flavors

Savory, Spicy, Warm, Creamy, Nutty, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Store garlic croutons separately), freezer : 2 months (Freeze soup without garlic croutons,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)