Oriental Shrimp Soup

Oriental Shrimp Soup

A soup with shrimp, vegetables, and rice sticks in a chicken broth.

A hearty soup that's a meal in itself.

2 servings
Preparation 10 min
Cooking 10 min

300 calories per serving 


3 cups chicken broth, low-sodium   750 mL
80 g rice sticks (noodles)    
1 carrots, grated   100 g
2 button (white) mushrooms, thinly sliced   28 g
2/3 cup Savoy cabbage, or green , thinly sliced   45 g
2 green onions/scallions, thinly sliced   30 g
14 shrimp, medium-large, quick-peel   140 g
1 1/4 tsp gingerroot, grated   5 g
1 clove garlic, minced    
1/2 dried chili peppers, minced   0.4 g
2 tbsp lime juice, freshly squeezed   1 lime
2 tsp fresh cilantro [optional]   1 g
1 pinch salt [optional]   0.1 g

Before you start

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


  1. Cook the rice sticks then set aside.
  2. In a saucepan of salted boiling water, boil the shrimp about 3 min, until they become pink. Drain and set aside.
  3. Prepare the vegetables. Grate the carrots, slice the green onions, cabbage, and mushrooms. Portion out the vegetables into the individual serving bowls. Add the cooked rice sticks.
  4. Heat the broth in a saucepan. Add the grated ginger, minced garlic and chili pepper. Cook 2 min. Add the cooked shrimp and cook an additional 3-4 min. Adjust the seasoning.
  5. Pour the hot broth into the serving bowls. Add the lime juice, garnish with whole cilantro leaves, and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (510g)


% DV*

* DV = Daily Value




3 g

4 %

Saturated 1 g
+ Trans 0 g

4 %


125 mg


350 mg

14 %


46 g

15 %


3 g

12 %


4 g


22 g

Vitamin A

60 %

Vitamin C

30 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar, Trans Fat
Low :
Fat, Saturated Fat
Source of :
Calcium, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Good source of :
Copper, Folacin, Iron, Magnesium, Manganese, Zinc
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Shellfish | Vegetables | Main courses/Entrées | Soups | Halal | Heart-healthy | High Iron | Low Fat | Low Saturated Fat | Asian

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