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Shrimp and Lobster Soup
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
260
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 133 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 8 King prawn
- 2 garlic cloves
- 1 pc ginger (10 grams)
- 1 stalk Lemongrass
- 1 Tbsp Lobster butter
- 1 Tbsp red Curry paste
- 1 l fish stock
- 150 grams small Oyster mushrooms
- 3 stalks Lemon basil
- 1 splash lemon juice
- salt
- 1 Tbsp Fish sauce
Preparation steps
1.
Rinse the shrimp under cold water and drain.
2.
Peel and finely chop the garlic and ginger. Rinse the lemon grass, dry it and crush with the flat side of a knife.
3.
Heat lobster butter in a pan and saute the lemongrass, ginger, curry paste and garlic until the garlic is tender. Deglaze with stock, cover and simmer over medium heat for 20 minutes.
4.
Meanwhile, clean the mushrooms. Strain the soup through a fine sieve, then put the soup back into the pot. Return the soup to a simmer, add the shrimp and mushrooms and simmer over low heat until the shrimp are cooked, about 5 minutes.
5.
Rinse the lemon basil, shake dry, pluck the leaves and chop, stir into the soup.
6.
Stir the lemon juice and fish sauce into the soup and season with salt.
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