Shrimp Lemongrass Soup
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 dried shiitake mushrooms
- 12 raw King prawn (with shell)
- 2 dried chili peppers
- 2 stalks Lemongrass
- 3 Kaffir lime leaves
- 26 ozs chicken stock
- 2 Tbsps Thai Fish sauce
- 2 Tbsps lemon juice
- salt
Preparation steps
1.
Soak the mushrooms in warm water for 30 minutes.
2.
Shell the shrimp, leaving the tail. Devein, rinse, and pat dry.
3.
Finely crush the chile peppers in a mortar and pestle. For lemongrass, trim both ends and peel outer layers before slicing into 1 inch long pieces. Tear the lime leaves into pieces.
4.
Boil chicken broth with chili pepper, lemongrass and lime leaves and simmer over low heat for 5 minutes.
5.
Drain the mushrooms. Place the shrimp and mushrooms in the broth and simmer briefly. Take the pan off the heat and let the shrimp cook for 3 to 4 minutes in the broth. Season the broth with fish sauce, lemon juice and salt to taste. Serve immediately.
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