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Coconut-flavoured Chicken and Shrimp Soup

40 Reviews
89% would make this recipe again

Preparation : 10 min Cooking : 10 min
410 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly

Ingredients

2 cups chicken broth 500 mL
1 cup water 250 mL
1 tsp fish sauce (nam pla) 5 mL
1/4 cup unsweetened coconut milk 65 mL
1/2 limes, juice and zest 35 g
2 small bok choy 400 g
1/2 dried chili peppers, minced 0.4 g
80 g rice sticks (noodles)
1 tbsp canola oil 15 mL
80 g chicken strips
6 shrimp, medium-large, peeled 60 g
1 tsp curry powder 3 g
1 carrots, finely grated 100 g
1 green onions/scallions, chopped
salt [optional]
ground pepper to taste [optional]

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Pour the broth and water into a saucepan. Add the fish sauce, coconut milk, zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Heat the oil in a pan over medium-high heat. Add the chicken strips, then sauté 1 min per side. Add the shrimp and curry powder. Sauté with stirring until the shrimp turn pink in colour, 3-4 min. Season with salt and pepper.
  4. Portion out the rice sticks, meat, and shrimp into individual serving bowls. Pour in the broth, then add the grated carrots and chopped green onions. Serve.

Nutrition Facts Table

per 1 Serving (690g)

Amount

% Daily Value

Calories

410

Fat

16 g

25 %

Saturated 8 g
+ Trans 0.1 g

41 %

Cholesterol

80 mg

Sodium

1060 mg

44 %

Carbohydrate

47 g

16 %

Fibre

6 g

23 %

Sugars

5 g

Protein

21 g

Vitamin A

138 %

Vitamin C

97 %

Calcium

22 %

Iron

34 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 1 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving

Claims

This recipe is :
Source of  :
Copper, Pantothenic Acid, Vitamin B1
Good source of  :
Calcium, Fibre, Phosphorus, Vitamin B2, Vitamin E, Zinc
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1
Meat and Alternatives 2
Fats 2 ½

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Members' Reviews

40 Reviews (34 with rating only ) 89% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
cemwebster
march 15, 2014 | I would make this recipe again

I prefer lower fat options, so I used unsweetened coconut water rather than unsweetened coconut milk. I used Worcestershire sauce for fish sauce. I also used 4 chicken breasts (cut into 2 cm cubes) rather than the chicken strips and shrimp. Since I cooked with a non-stick skillet, I did not use any oil (although coconut oil would have added to the coconut flavour). I used red pepper flakes (or cayenne pepper) for dried chili peppers. I used 1 tsp curry powder and 1 tsp Garam Masala. We skipped the carrots and green onions and used cilantro instead.

Useful 0
RubyBooby
november 06, 2012 | I would make this recipe again

In the future I would use left over chicken to make it a quick recipe.

Useful 0
citychick76
december 09, 2011

Guess I was hoping for more flavour. Had to add in a few teaspoons of red curry paste to punch it up a bit.

Useful 0
FLYjojo
april 03, 2011 | I would make this recipe again

That soup is very tasty! Takes more time to prepare than what was mentioned with the recipe, but all worth while. The main tastes are those or lime and curry. Had it as a Sunday lunch with store-bought sushis. Miammmm.

Useful 0
Katharsis
april 05, 2009 | I would make this recipe again

We really enjoyed the flavours. It is certainly more subtle than overpowering but it all goes together very well. Hubby and 2 year old gobbled it up.

Useful 0

This recipe is in the following categories

Vegetables | Soups | Main courses/Entrées | High Iron | High Calcium | Halal | High Fibre | Asian

Top Reviews

View All Reviews
srothe
october 30, 2008

Bland, Asian-style for people who don't like Asian food.

Useful 1
cemwebster
march 15, 2014 | I would make this recipe again

I prefer lower fat options, so I used unsweetened coconut water rather than unsweetened coconut milk. I used Worcestershire sauce for fish sauce. I also used 4 chicken breasts (cut into 2 cm cubes) rather than the chicken strips and shrimp. Since I cooked with a non-stick skillet, I did not use any oil (although coconut oil would have added to the coconut flavour). I used red pepper flakes (or cayenne pepper) for dried chili peppers. I used 1 tsp curry powder and 1 tsp Garam Masala. We skipped the carrots and green onions and used cilantro instead.

Useful 0
RubyBooby
november 06, 2012 | I would make this recipe again

In the future I would use left over chicken to make it a quick recipe.

Useful 0