Asian Shrimp Soup
(2 votes)
(2 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 scallions
- 1 tsp freshly chopped ginger
- 2 red chili peppers
- 300 grams Tomatoes
- 150 grams shrimp (pre-cooked ready to cook)
- 1 Tbsp vegetable oil
- 300 milliliters Coconut milk (canned, unsweetened)
- 600 milliliters Vegetable broth
- 3 Tbsps light soy sauce
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse and trim scallions. Chop white and light green of scallions. Diagonally cut scallion tops for garnish into thin rings. Cut red chilies lengthways, remove seeds, rinse and finely chop. Blanch tomatoes in boiling hot water for a few seconds, peel, cut into quarters, remove seeds and cut into small cubes. Rinse shrimp under cold water and drain.
2.
Heat oil in a saucepan, sauté scallions, ginger and chili in it while stirring, then pour in coconut milk and broth, bring to a boil and simmer for about 10 minutes.
3.
Add shrimp and diced tomatoes and leave for about 5 minutes in the coconut milk soup.
4.
Season soup with soy sauce and lemon juice, serve garnished with onion tops.
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