caribbean

Suriname Saoto Chicken Soup with Egg and Bean Sprouts

Name: Suriname Saoto Chicken Soup with Egg and Bean Sprouts
Yield: 1 serving
Cuisine: caribbean
Ingredients: 496 g Chicken stock; 135 g Cooked chicken, shredded; 162 g Cooked white rice; 45 g Egg, hard boiled; 63 g Bean sprouts; 9 g Fresh ginger, grated; 5 g Garlic, minced; 14 g Lime juice; 9 g Vegetable oil; 0.9 g Ground turmeric

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

Set your calorie target 650 kcal

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

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.
Cooked chicken
Add shredded chicken and cook 2 minutes to heat through.
Cooked white riceBean sprouts
Stir in cooked rice and bean sprouts; simmer 1-2 minutes until sprouts slightly soften but stay crisp.
Lime juice
Remove from heat and stir in lime juice. Taste and adjust salt.
Egg
Pour into a bowl and top with sliced boiled egg. Serve hot.