Ginger Soup
Shrimp contains easily digestible protein and iodine, which is important for the thyroid gland. Additionally, the ginger flavor helps with concentration and strengthening the immune system.
If you prefer, the basil can be substituted for coriander.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 122 mg |
Ingredients
- Ingredients
- 1 pc fresh ginger
- 1 small garlic clove
- 1 small onion
- ¼ Butternut squash
- 1 carrot
- 1 Tbsp vegetable oil
- 1 tsp Curry powder
- 1 ¾ cups Chicken broth (or vegetable broth)
- 4 shrimp (shelled, each 1.5 ounce)
- salt
- ½ cup Coconut milk
- 3 sprigs Basil
Preparation steps
Peel and finely chop the ginger, garlic and onion.
Peel the squash and carrot and cut into very thin strips.
Heat oil in a pot and sauté the onion, garlic and ginger until transparent, about 1 minute.
Sprinkle with the curry powder. Stir in broth, bring to a boil and simmer over low heat for 10 minutes. Puree to desired consistency.
Add the carrot and squash and cook for another 8-10 minutes.
In the meantime, rinse shrimp and season with salt. Add coconut milk and shrimp to the ginger soup and cook for another 3 minutes.
Rinse the basil, shake dry, pluck leaves and cut into very thin strips. Pour ginger soup into bowls and serve sprinkled with basil.