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Coconut-flavoured Chicken and Shrimp Soup

2 Reviews
100% would make this recipe again

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

Ingredients

2 cups chicken broth, low-sodium 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

430

Fat

17 g

27 %

Saturated 8.3 g
+ Trans 0.1 g

42 %

Cholesterol

80 mg

Sodium

470 mg

20 %

Carbohydrate

48 g

16 %

Fibre

6 g

23 %

Sugars

5 g

Protein

25 g

Vitamin A

138 %

Vitamin C

97 %

Calcium

22 %

Iron

37 %

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

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

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