Shrimp Soup with Lemongrass
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 69.6 μg | (116 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l fish stock (storebought or homemade)
- 1 pc ginger (30 grams)
- 4 small Lime leaves (kaffir)
- 1 Red chili pepper
- salt
- 1 small Leek
- 100 grams small Bok Choy
- 1 stalk Lemongrass
- 2 centiliters sherry
- 250 grams shrimp (Ready to cook, unshelled)
- 2 Tbsps Lime juice
- 2 garlic cloves
Preparation steps
1.
Peel and slice the ginger. Peel and halve garlic. Rinse the chile and slit it on one side. Rinse, clean and cut the leek on the diagonal. Clean the bok choy and cut into bite-size pieces. Coarsely chop the lemongrass brush. Pour the fish stock into a saucepan and add the ginger, garlic, lemongrass, kaffir lime leaves and chile. Bring to a boil, reduce to a simmer and cook 5 minutes.
2.
Strain the stock into a saucepan and discard the chile, ginger, garlic, and lemongrass. Season with salt, sherry and lime juice to taste and bring the broth to a boil. Add the bok choy and the leek and simmer for 2-3 minutes over low heat. Add the shrimp and simmer until just cooked through, 1-2 minutes. Serve in bowls.
