South-east Asian Broth with Shrimp
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp sesame oil
- 2 red chili peppers (cut into rings)
- 1 sprig Lemongrass (halved and crushed)
- 2 garlic cloves (halved)
- 1 Tbsp fresh ginger (grated)
- 2 cups chicken stock
- 1 ½ cups unsweetened Coconut milk
- 2 scallions (cut into 5 cm long strips)
- 8 King prawn (peeled, entrails removed)
- 2 Tbsps sesame oil
- light soy sauce
- ½ bunch Garlic chive (with flowers)
Preparation steps
1.
Fry half the chilli, the lemongrass, garlic and ginger in hot oil for a few minutes. Add the stock and the coconut milk, bring to the boil and simmer for around 10 min. Sieve and return to the pot.
2.
Fry the prawns in hot oil until golden. Add the remaining chillies and season with salt and ground black pepper.
3.
Season the soup with salt and soy sauce and transfer to bowls. Serve garnished with the prawns, spring onions and the garlic chives.
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