Coconut Curry Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch scallions
- 2 tsps freshly chopped ginger
- 2 garlic cloves
- 2 Tomatoes
- 1 Zucchini
- 2 Tbsps vegetable oil
- 600 milliliters Coconut milk (unsweetened)
- 1 ½ Tbsps green Curry paste
- lemons (juiced)
- salt
- freshly ground peppers
- 300 grams large shrimp (cooked, peeled)
Preparation steps
1.
Rinse the scallions, trim and thinly slice. Peel the garlic and chop. Rinse the tomatoes, cut into quarters, remove the seeds and dice. Peel the zucchini and dice.
2.
Heat the oil in a large saucepan over high heat. Sauté the scallions, ginger, garlic, tomatoes and zucchini for 4-5 minutes. Add the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer over medium heat for about 3 minutes. Add the shrimp and simmer until heated through. Serve in bowls.
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