Coconut Curry Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
679
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 138 μg | (69 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 39.8 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 3 garlic cloves
- 2 small red chili peppers
- 4 Tbsps sesame oil
- 1 tsp Turmeric
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 2 cans Coconut milk about 400 ml (approximately 1 1/2 cups)
- 3 Tbsps Thai Fish sauce
- 12 shrimp (raw, headless, with shell)
- 1 handful cilantro
- 1 Lime (juiced)
Preparation steps
1.
Peel the onions and garlic and finely chop. Rinse the chile peppers, remove the ribs and seeds and finely chop. Heat the sesame oil in a large pot. Sauté the garlic, onions and chile peppers until softened. Add the turmeric, cumin and coriander and mix well. Stir in the coconut milk and fish sauce and cook for about 5 minutes.
2.
Remove the shells from the shrimp, leaving the tail in place. Rinse the cilantro, pat dry and remove the leaves. Add the shrimp to the pot and cook for about 2 minutes, until pink and opaque. Divide the soup into bowls, add a squeeze of lime juice and garnish with fresh cilantro.
