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Ingredients
Shrimp Soup with Pasta
- Ingredients
- 200 grams shrimp (ready to cook; deveined and peeled)
- 1 small red chili pepper
- 1 pc ginger (about 2 cm)
- 2 Tbsps Lime juice
- 3 Tbsps olive oil
- 175 grams Pasta (such as Capanelle)
- 2 onions
- 2 garlic cloves
- 800 grams fully ripe Tomatoes
- 2 Tbsps Tomato paste
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps fresh minced Basil
Rinse the shrimp and pat dry. Rinse chile pepper, cut lengthwise, remove seeds and cut into fine dice. Peel ginger and grate. Mix both with the lime juice and 1 tablespoon oil in a bowl and add shrimp. Marinate the shrimp for about 30 minutes.
Cook the pasta in boiling salted water until al dente. Then drain and rinse with cold water.
Peel the onions and garlic. Halve the onion and cut into strips. Chop the garlic. Cut the tomatoes into cubes. Sauté onions and garlic in a pan in oil until translucent. Add tomato paste, cook briefly, then add the tomatoes and deglaze with the broth. Simmer about 20 minutes. Season the soup with salt, pepper and sugar. Fry shrimp on all sides along with the marinade in a pan for 2-3 minutes. Then add shrimp and pasta to the soup and heat briefly. Stir in basil and serve.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |