Shrimp and Rice Noodle Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Rice noodles
- 3 garlic cloves
- 1 Tbsp soybean oil
- 1 l fish stock
- 4 Lime leaves
- 1 sprig Lemongrass
- 1 bunch parsley
- 2 red chili peppers
- 600 grams shrimp (ready to cook, peeled and deveined)
- 2 Tbsps Oyster sauce
Preparation steps
1.
Soak the rice noodles in plenty of cold water. Peel the garlic cloves and thinly slice. Heat the oil in a saucepan and saute the garlic until soft. Pour in the stock and bring to a boil. Add the lime leaves and lemon grass and simmer 5-10 minutes.
2.
Rinse the parsley, shake dry and chop coarsely. Rinse the chilies, cut into rings and optionally remove the seeds for less heat. Add the chiles to the soup along with the shrimp and simmer 5-10 minutes.
3.
Drain the rice noodles and using scissors cut the noodles into 2-3 pieces each and add to the soup. Bring the soup to a boil and season with oyster sauce. Stir the parsley into the soup and serve.
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