Coconut Curry Shrimp Soup
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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