Coconut Curry Shrimp Soup

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Coconut Curry Shrimp Soup
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein33 g(34 %)
Fat21 g(18 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E6.5 mg(54 %)
Vitamin K32.7 μg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.4 mg(29 %)
Folate48 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C20 mg(21 %)
Potassium756 mg(19 %)
Calcium180 mg(18 %)
Magnesium147 mg(49 %)
Iron3.6 mg(24 %)
Iodine119 μg(60 %)
Zinc3.6 mg(45 %)
Saturated fatty acids13 g
Uric acid256 mg
Cholesterol205 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 Red onion
10 Cherry tomatoes
2 centimeters fresh ginger
500 grams shrimp
1 Tbsp lemon juice
salt
freshly ground peppers
½ bunch parsley
1 Tbsp cilantro
2 Tbsps sesame oil
500 milliliters fish stock
250 milliliters Coconut milk
1 tsp green Curry paste
How healthy are the main ingredients?
Coconut milksesame oilgingerparsleyonionsalt

Preparation steps

1.

Peel the onion and cut into thin strips. Rinse and halve the cherry tomatoes. Trim both ends of lemongrass, peel the outer layers and cut tender portion into 2 cm (approximately 3/4 inch) pieces. Peel ginger and cut into thin slices.

2.

Rinse the shrimp, pat dry, sprinkle with lemon juice and season with salt and pepper.

3.

Rinse parsley and cilantro, shake dry and chop coarsely.

4.

Heat sesame oil in a wok. Add onion strips, ginger and lemongrass. Sauté briefly, pour in the fish stock and the coconut milk and simmer for about 10 minutes. Add the shrimp and cook until done. Add the parsley and cilantro to the soup and season with a little green curry paste. Add the halved cherry tomatoes just before serving the soup.