Coconut Milk and Potato Soup with Shrimp

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Average: 5 (2 votes)
(2 votes)
Coconut Milk and Potato Soup with Shrimp
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 cal.(15 %)
Protein14 g(14 %)
Fat19 g(16 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K2.8 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate36 μg(12 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C27 mg(28 %)
Potassium797 mg(20 %)
Calcium80 mg(8 %)
Magnesium101 mg(34 %)
Iron4 mg(27 %)
Iodine51 μg(26 %)
Zinc2.1 mg(26 %)
Saturated fatty acids15.4 g
Uric acid98 mg
Cholesterol68 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
500 grams starchy potatoes
500 milliliters Vegetable broth
1 Lemongrass
300 milliliters Coconut milk
fresh ginger
salt
freshly ground peppers
Lime juice
1 tsp Coconut flakes
4 small shrimp
1 tsp sesame oil
How healthy are the main ingredients?
potatoCoconut milksesame oilgingersalt

Preparation steps

1.

Rinse the potatoes, peel, dice and cook in the vegetable broth along with the lemongrass for about 15 minutes. When the potatoes are soft, take out the lemongrass and puree the potatoes finely with a hand blender. Add the coconut milk, bring to a boil again and season with freshly grated ginger, salt, and pepper. Finally, add a splash of lime juice, and coconut flakes to taste.

2.

Sear the shrimp briefly in a pan with sesame oil.

3.

To serve, pour the soup into bowls and garnish with shrimp.