Recipes · Thai · Soups and Broths
Thai Suki (Thai Hot Pot)
One serving has 456 kcal and 38 g protein, and at least a fifth of a woman's daily need of copper (150%), vitamin C (92%), selenium (87%), phosphorus (70%), manganese (63%) and riboflavin (62%). Ready in 35 minutes.
- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (618 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein
- Contains: celery, egg, fish, poultry, sesame, shellfish, soy
Ingredients
- 60 g Shrimp, raw
- 40 g Squid, raw
- 50 g Tofu, firm
- 100 g Napa cabbage, raw
- 50 g Water spinach, raw
- 30 g Glass noodles, dry
- 50 g Eggs, whole, raw
- 200 g Chicken broth
- 8 g Garlic, raw
- 5 g Chili peppers, red, raw
- 10 g Lime juice
- 5 g Sugar
- 5 g Fish sauce
- 5 g Sesame oil
Method
- Bring the chicken broth to a simmer in a pot.
- Whisk the garlic, chili, lime juice, sugar, fish sauce and sesame oil together for the dipping sauce and set aside.
- Add the tofu, napa cabbage and glass noodles to the simmering broth and cook 2-3 minutes.
- Add the shrimp, squid and water spinach, and crack in the egg; simmer 3-4 minutes until the shrimp and squid are opaque and cooked through and the egg is set.
- Ladle into bowls and serve with the dipping sauce for drizzling or dunking bites into.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 456 kcal | 22% |
| Carbohydrates | 43.6 g | |
| Water | 513 mL | |
| Fiber | 3.8 g | 13% |
| Protein | 37.9 g | 79% |
| Tryptophan | 0.29 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 1.9 g | |
| Lysine | 1.5 g | |
| Methionine | 0.47 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.87 g | |
| Valine | 1.3 g | |
| Histidine | 0.55 g | |
| Fat | 15.8 g | |
| Monounsaturated | 4.9 g | |
| Polyunsaturated | 5.9 g | |
| Docosahexaenoic Acid (DHA) | 0.18 g | |
| Eicosapentaenoic Acid (EPA) | 0.08 g | |
| Omega-6 | 5.1 g | |
| Saturated | 3.2 g | |
| Trans-Fats | 0.02 g | |
| Cholesterol | 380 mg | |
| Calcium | 570 mg | 57% |
| Copper | 1.4 mg | 150% |
| Iron | 5 mg | 28% |
| Magnesium | 133 mg | 43% |
| Manganese | 1.1 mg | 63% |
| Phosphorus | 493 mg | 70% |
| Potassium | 952 mg | 20% |
| Selenium | 47.9 µg | 87% |
| Sodium | 1,372 mg | |
| Zinc | 3.5 mg | 44% |
| Thiamin (vitamin B1) | 0.27 mg | 25% |
| Riboflavin (vitamin B2) | 0.68 mg | 62% |
| Niacin (vitamin B3) | 2.7 mg | 19% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 26% |
| Pyridoxine (vitamin B6) | 0.6 mg | 46% |
| Folate (vitamin B9) | 153 µg | 38% |
| Cobalamin (vitamin B12) | 1 µg | 43% |
| Choline | 214 mg | 50% |
| Vitamin A | 260 µg | 37% |
| Vitamin C | 69.2 mg | 92% |
| Vitamin D (D2 + D3) | 41 IU | 7% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 44.6 µg | 50% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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