Coconut Shrimp Soup
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 29 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 raw, medium shrimp
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For Soup
- 1 Leek
- 425 milliliters Coconut milk (canned, unsweetened)
- 400 milliliters Veal stock (from a jar)
- 50 grams Shredded coconut
- 1 tsp Turmeric
- 5 Tbsps Orange juice
- 1 tsp mild Curry powder
- 1 tsp cane sugar
- salt
- freshly ground peppers
Preparation steps
1.
Peel shrimp, devein and leave tails intact. Butterfly shrimp and season with salt and pepper.
2.
Rinse and dry leeks. Cut white and light green parts into rings.
3.
Brink stock to a boil, add leek and simmer for about 6 minutes. Add coconut milk, grated coconut, orange juice and turmeric and stir well. Bring to a boil again, season with salt and pepper and add sugar and curry powder.
4.
Heat oil in a pan and cook shrimp for 2 minutes per side.
5.
Pour soup into soup bowls, top with shrimp and serve.
