Coconut-Fish Soup with Noodles
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch scallions
- 1 tsp freshly chopped ginger
- 1 Red chili pepper
- 150 grams shrimp (pre-cooked)
- 200 grams fish fillets
- 1 Tbsp vegetable oil
- 300 milliliters Coconut milk (unsweetened)
- 600 milliliters Vegetable broth
- 3 Tbsps light soy sauce
- 2 Tbsps lemon juice
- 125 grams Asian Egg noodle
- cilantro
- 1 Tbsp roasted onions (finished product)
Preparation steps
1.
Rinse scallions and chop white and light green parts.
2.
Rinse chile and slice into thin rings.
3.
Rinse the shrimp and drain. Cut fish fillets into bite size pieces.
4.
Heat oil in a saucepan, then sauté scallions, ginger and chile. Add coconut milk and broth and bring to a boil. Add the pasta and cook according to package information. Then add shrimp and fish and warm in the soup.
5.
Serve soup with soy sauce and lemon juice to taste, garnished with cilantro and roasted onions.
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