Asian Soup
with tofu and shrimp on a skewer
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 165 kcal | (8 %) | ||
| Protein | 17.1 g | (17 %) | ||
| Fat | 8.6 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the soup
- 3 sticks Leeks
- 1 red, green and yellow Bell pepper
- 200 grams Bamboo shoots
- 250 grams Tofu
- 2 liters Vegetable broth
- 9 Tbsps soy sauce
- juice of Limes
- salt
- peppers
- For the shrimp
- 400 grams raw shrimp (unshelled)
- 4 tsps Chili sauce
- 4 Tbsps vegetable oil
- Wooden skewer
Preparation steps
1.
For the soup: Rinse and trim leek and cut into thin rings. Rinse bell peppers, cut into quarters, remove seeds and white ribs and finely chop. Finely cut bamboo shoots. Cut tofu into small cubes. Boil vegetable broth in a large pot. Add leeks and bell peppers and cook in the broth for about 10 minutes. Add tofu and bamboo shoots and heat through. Season soup with soy sauce, lime juice, salt and pepper.
2.
For the shrimp: Rinse shrimp, pat dry and brush with chili sauce. Put shrimp on wooden skewers. Heat oil in a nonstick pan and fry shrimp for 2-3 minutes. Serve shrimp along with the soup.
