Spicy Prawn Broth
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 77.7 μg | (130 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Nut oil
- 2 cups frozen shrimp (thawed)
- 3 cups baby Spinach
- 2 cups fish stock
- 1 Turnip (peeled and diced)
- 1 tsp Madras curry powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 sticks Celery (sliced)
- 2 Tbsps Pumpkin seed (lightly toasted)
- 1 Tbsp soy sauce
- 1 Tbsp Fish sauce
- peppers
Product recommendation
Suggested variation; add julienned strips of ginger (2 tbsp) and a finely sliced red chilli to the soup before cooking in the slow cooker. Garnish with coriander (cilantro) sprigs.
Preparation steps
1.
Heat the groundnut oil in a large saucepan set over a medium heat until hot.
2.
Sweat the celery and turnip for 6-7 minutes, stirring occasionally, until they start to soften. Add the ground spices and stir well.
3.
Add all the remaining ingredients apart from the baby spinach, then pour carefully into a slow cooker. Cook on a low setting for 4 hours.
4.
After 4 hours, add the spinach and stir well. Let it wilt, then turn off the slow cooker once wilted.
5.
Adjust the seasoning to taste before ladling into warm soup bowls. Serve immediately.
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