Curry Soup with Shrimp, Leeks and Egg
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(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 milliliters vegetable stock
- 1 stalk Leeks (small)
- 200 grams shrimp (fresh; ready to cook)
- 4 eggs (hard boiled)
- 1 Tbsp Ghee (or clarified butter; from the health food store)
- 400 milliliters Coconut milk (unsweetened)
- salt
- freshly ground peppers
- 4 tsps Curry powder
- Lemongrass
Preparation steps
1.
Rinse leeks, trim, cut in half and cut into 1 cm (approximately 1/2 inch) thick strips. Heat ghee in a saucepan, sprinkle curry powder over it and fry briefly. Add leek and fry briefly. Deglaze the saucepan with vegetable stock. Add coconut milk and bring to a boil. Reduce heat and simmer over low heat for about 10 minutes uncovered.
2.
Remove the saucepan from the heat and season with salt and pepper. Add shrimp and let heat through. Peel eggs and cut in half. Pour soup into soup bowls, lay an egg half on each bowl and garnish with lemon grass strips. Serve hot.
