Coconut Shrimp Soup with Wontons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the wontons
- 100 grams King prawn (ready to cook peeled and deveined)
- 2 scallions
- 1 garlic clove
- 1 tsp freshly grated ginger
- bright soy sauce
- cayenne pepper
- 12 Wonton wrapper
- For the soup
- 2 sprigs Lemongrass (only the lower third)
- 2 centimeters fresh ginger
- 1 red chili pepper
- 3 Lime leaves
- 200 milliliters Coconut milk
- 1 Tbsp red Curry paste
- 4 scallions
- 8 King prawn (ready to cook peeled and deveined)
- 100 grams shiitake mushrooms
- Lime juice
- Fish sauce
- cilantro (for garnish)
Preparation steps
For the wontons: Rinse the shrimp, pat dry and chop coarsely. Rinse and thinly slice the scallions. Peel the garlic and place in a blender along with the shrimp and scallions and blend to a coarse mixture. Transfer to a bowl, stir in the ginger and season with soy sauce and cayenne pepper. Place the wonton sheets on the work surface and place 1-2 teaspoons of the filling in the center of each sheet. Moisten the edges with water, fold one side of the wonton over the filling and press to adhere. Cover with plastic wrap and refrigerate.
For the soup: Cut the lemon grass into thin rings. The ginger peel and cut into slices. Rinse, halve lengthwise and remove the seeds and ribs from the chile. Slice the kaffir lime leaves into thin strips and place in a saucepan with the lemon grass, ginger, chile, broth and coconut milk and bring to a boil. Stir in the curry paste and simmer until the flavors have blended, about 10 minutes. Meanwhile, rinse the scallions and cut into rings. Rinse the shrimp and pat dry. Clean the mushrooms and cut into slices. Add the scallions, shrimp and mushrooms to the simmering soup along with the wontons and simmer until the shrimp and wontons are cooked through, about 8 minutes.
Season with lime juice and fish sauce to taste and ladle into bowls.
Serve garnished with cilantro.
