Coconut Soup with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 3 sprigs Lemongrass
- 100 grams Peas (frozen)
- 100 grams Snow peas
- 1 carrot
- 80 grams Bamboo shoots (sliced, canned)
- 1 onion
- 2 garlic cloves
- 1 small, red chili pepper
- 1 pc fresh ginger (about 2 cm) (approximately 3/4 inch)
- 1 Tbsp light sesame oil
- 1 tsp ground cilantro (ground)
- 1 tsp ground Cumin
- 1 generous pinch ground Turmeric
- 500 milliliters Coconut milk
- 350 milliliters fish stock
- 1 Tbsp light soy sauce
- 1 handful Thai basil
- 8 King prawn (ready to cook, deveined and peeled)
- 2 Tbsps olive oil
- salt
- 1 Tbsp Lime juice
Preparation steps
Peel outer leaves of lemongrass. Press stalk with the back of knife. Thaw peas. Rinse and dry peas. Peel carrot and cut into fine strips. Drain bamboo shoots. Peel onion and garlic, chop finely. Rinse chile pepper, halve and remove seeds and ribs, chop. Peel ginger and grate.
Heat sesame oil in a saucepan. Saute onions, garlic, ginger and chile fry until soft, stirring. Add spices and lemongrass and saute briefly. Deglaze pan with coconut milk and stock, bring to a boil. Simmer for about 5 minutes and season with soy sauce.
Rinse basil and shake dry.
Add snow peas, carrot strips, peas and bamboo and simmer for about 5 minutes on low heat.
Rinse shrimp and pat dry. Heat oil in a pan and cook shrimp for about 2 minutes. Sprinkle with salt and lime juice. Thread two shrimps on lengthwise-cut lemongrass stalks.
Season soup to taste. Pour soup into preheated bowl. Place shrimp skewers crosswise and serve garnished with basil.
