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Seafood and Vegetable Broth

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Seafood and Vegetable Broth
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
408
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie408 kcal(19 %)
Protein16.67 g(17 %)
Fat29.41 g(25 %)
Carbohydrates29.28 g(20 %)
Sugar added0 g(0 %)
Roughage7.36 g(25 %)
Vitamin A106.99 mg(13,374 %)
Vitamin D1.39 μg(7 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.84 mg(76 %)
Niacin15.49 mg(129 %)
Vitamin B₆0.5 mg(36 %)
Folate134.33 μg(45 %)
Pantothenic acid3.43 mg(57 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C77.8 mg(82 %)
Potassium1,613.86 mg(40 %)
Calcium69.16 mg(7 %)
Magnesium108.46 mg(36 %)
Iron5.57 mg(37 %)
Iodine0.3 μg(0 %)
Zinc2.8 mg(35 %)
Saturated fatty acids22.07 g
Cholesterol24.18 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
2 stalks
Lemongrass (halved and bruised)
2 cloves
garlic (finely chopped)
2
red chile peppers (chopped)
2 slices
1 teaspoon
1 ⅔ cups
1 ⅔ cups
1
tomato (roughly diced)
1 cup
4
scallions (thickly sliced on the diagonal)
cup
Thai Eggplant (quartered)
1.333 cups
Oyster mushrooms (torn into bite-sized pieces)
8
large Prawn (peeled and deveined)
2 tablespoons
light soy sauce
2 tablespoons
cilantro (to garnish)

Preparation steps

1.
Heat the oil in a pan or wok and quickly fry the lemongrass, garlic, chillies and ginger. Add the curry paste and fry for 1-2 minutes. Add the stock and coconut milk, bring to the boil and simmer gently for around 5 minutes.
2.
Add the remaining vegetables to the soup and cook for a further 5 minutes or so.
3.
Add the prawns and cook for 3-4 minutes until just cooked - do not boil.
4.
Season to taste with soy sauce and lime juice and serve garnished with coriander. Serve with a spicy dip and prawn crackers if desired.