Thai Shrimp Soup

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Thai Shrimp Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
629
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie629 kcal(30 %)
Protein30.36 g(31 %)
Fat15.26 g(13 %)
Carbohydrates92.44 g(62 %)
Sugar added0 g(0 %)
Roughage2.95 g(10 %)
Vitamin A609.98 mg(76,248 %)
Vitamin D0.02 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.53 mg(48 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.41 mg(29 %)
Folate170.41 μg(57 %)
Pantothenic acid1.23 mg(21 %)
Biotin13.84 μg(31 %)
Vitamin B₁₂20.69 μg(690 %)
Vitamin C71.17 mg(75 %)
Potassium963.29 mg(24 %)
Calcium196.66 mg(20 %)
Magnesium93.34 mg(31 %)
Iron9.49 mg(63 %)
Iodine102.81 μg(51 %)
Zinc3.34 mg(42 %)
Saturated fatty acids3.69 g
Cholesterol94.3 mg

Ingredients

for
4
Ingredients
20 grams dried Wood Ear Mushrooms
5 tomatoes
2 garlic
2 ½ centimeters fresh ginger
150 grams fresh Spinach
200 grams Glass noodles
salt
1 red chile pepper
1 sprig Lemongrass
2 tablespoons Corn oil
800 milliliters Chicken broth
For Garnish
75 grams Pastry flour
75 grams cornstarch
1 teaspoon Baking powder
1 tablespoon liquid butter
1 pinch salt
12 cooked mussels
12 King prawn
In Addition
soy sauce
Fish sauce
freshly ground peppers
Lime juice
How healthy are the main ingredients?
Spinachgingertomatogarlicsaltsalt

Preparation steps

1.

Soak mushrooms in lukewarm water.

2.

Rinse tomatoes, halve and core, cut into strips. Peel garlic and ginger, cut into thin slices.

3.

Rinse and spin dry spinach.

4.

Soak noodles soak in cold water for about 20 minutes. Cut into smaller pieces with scissors.

5.

Rinse chile and lemongrass,cut into rings.

6.

Heat oil in a saucepan, sauté ginger with garlic, chile and lemongrass. Add broth, mushrooms, spinach and tomatoes.  Simmer for 5-8 minutes on medium heat.

7.

Combine flour with starch, baking powder, butter, salt and cold water (about 125 ml) (approximately 0.5 cup). Mix until thick batter forms.

8.

Heat oil in a deep pan.

9.

Dip mussels into batter and fry until golden brown. Rinse shrimps, pat dry and add to soup. Season with soy sauce, fish sauce, pepper and lime juice.

10.

Pour soup into bowls, place shrimp and mussels into accompanying dish. Serve.