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Suriname Saoto Chicken Soup with Egg and Bean Sprouts

This simmered dish pairs Chicken stock with Cooked chicken, shredded, Egg, hard boiled and Bean sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

55 g Protein
55 g Carbohydrates
22 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 496g Chicken stock 30 kcal
  • 135g Cooked chicken, shredded 223 kcal
  • 162g Cooked white rice 211 kcal
  • 45g Egg, hard boiled 64 kcal
  • 63g Bean sprouts 19 kcal
  • 9g Fresh ginger, grated 7 kcal
  • 5g Garlic, minced 7 kcal
  • 14g Lime juice 4 kcal
  • 9g Vegetable oil 80 kcal
  • 1g Ground turmeric 3 kcal

Cooking instructions

  1. Chicken stockCooked chickenFresh gingerGarlicGround turmeric
    Bring chicken stock to a simmer in a small pot. Add turmeric, ginger, and garlic and simmer 5 minutes for aroma.
  2. Cooked chicken
    Add shredded chicken and cook 2 minutes to heat through.
  3. Cooked white riceBean sprouts
    Stir in cooked rice and bean sprouts; simmer 1-2 minutes until sprouts slightly soften but stay crisp.
  4. Lime juice
    Remove from heat and stir in lime juice. Taste and adjust salt.
  5. Egg
    Pour into a bowl and top with sliced boiled egg. Serve hot.

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