Curried Shrimp Broth

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Curried Shrimp Broth
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
369
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein8.73 g(9 %)
Fat34.8 g(30 %)
Carbohydrates10.67 g(7 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A39.34 mg(4,918 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.03 mg(3 %)
Niacin3.12 mg(26 %)
Vitamin B₆0.18 mg(13 %)
Folate31.26 μg(10 %)
Pantothenic acid0.37 mg(6 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C35.72 mg(38 %)
Potassium402.02 mg(10 %)
Calcium51.51 mg(5 %)
Magnesium66.18 mg(22 %)
Iron2.18 mg(15 %)
Zinc1.15 mg(14 %)
Saturated fatty acids22.77 g
Cholesterol46.42 mg

Ingredients

for
4
Ingredients
3 tablespoons sesame oil
16 Prawn (peeled, entrails removed, shells and heads retained)
1 Lemongrass (crushed)
¾ inch fresh ginger (peeled and finely chopped)
2 garlic (finely chopped)
1 ⅔ cups chicken stock
1 teaspoon green Curry paste
1 red chile pepper (cut into rings)
1 ⅔ cups unsweetened Coconut milk (tin)
1 Lime (juiced, zest grated)
2 tablespoons Fish sauce
3 tablespoons cilantro (finely chopped)
How healthy are the main ingredients?
Coconut milksesame oilgingergarlicLime

Preparation steps

1.
Heat one tbsp oil in a wok and fry the prawn shells and heads, stirring continuously. Add the lemongrass, ginger and garlic and immediately quench with the stock. Cover and simmer for around 20 min and then sieve.
2.
Heat the remaining oil in another wok and fry the pawns on a high heat. Add the curry paste and the chilli rings and quench with the stock and the coconut milk. Add the lime zest and steep for about 2 min. Season with the lime juice and the fish sauce, stir in the coriander and serve.