Asian Fish Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 157 μg | (79 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 scallions
- 800 milliliters Vegetable broth
- 2 Tbsps Lime juice
- 1 tsp sesame oil
- 12 Cocktail shrimp
- 120 grams fish fillets (such as grouper or monkfish)
- ½ bunch cilantro
- 1 tsp minced Lemongrass
- 20 grams fresh ginger
- 2 Tbsps Rice wine
- salt
- peppers
- 1 Red chili pepper
- 4 Lemongrass (for garnish)
Preparation steps
1.
Rinse scallions, cut off ends and slice. Peel and thinly slice ginger. Rinse and pat dry chili. Cut into thin rings, removing the seeds. Heat oil in a pan and cook scallions, ginger, rice wine and lime juice for 5 minutes. Season with salt and pepper.
2.
Rinse and pat dry shrimp and fish. Cut fish into bite-sized pieces. Add to the pan and let simmer again for 3 minutes. Add chili rings and cook 1-2 minutes more. Remove cilantro leaves from stalks, rinse and shake dry. Season with salt and pepper to taste. Ladle into bowls and sprinkle with cilantro. Garnish with one lemongrass stalk and serve.
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