Coconut-curry Soup with Prawns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 184 μg | (92 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 1 sprig Lemongrass
- 2 slices ginger
- 3 Kaffir lime leaves
- 16 King prawn (ready to cook peeled and deveined)
- 8 scallions
- 200 grams Bok Choy
- 200 grams Wide rice noodle
- 1 Red chili pepper
- 2 Tbsps Red Curry paste
- ½ Lime (juiced)
- 3 Tbsps Fish sauce
Preparation steps
Add the vegetable stock, coconut milk, lemongrass (halved lengthwise), ginger and kaffir lime leaves to a pot. Bring to a simmer, reduce heat and simmer gently for about 10 minutes.
Meanwhile, rinse the prawns and pat dry. Rinse scallions, trim and cut into rings. Set aside the greens for garnish. Rinse bok choy and trim. Coarsely chop the leaves and cut the stems into strips. Cook rice noodles according to instructions on the package and drain. Rinse chile pepper, trim and chop.
Pour the broth through a sieve and return to the pot. Stir in the curry paste. Season with lime juice and fish sauce. Add the bok choy stalks and cook for about 1 minute, then add the prawns, chile pepper and scallions and simmer gently about 2 minutes. Do not allow soup to boil. Add noodles and bok choy leaves to the soup, let stand briefly and serve.
