Oriental Shrimp Soup

Oriental Shrimp Soup

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

A hearty soup that's a meal in itself.

2 servings
Preparation 10 min
Cooking 10 min

260 calories per serving 


Ingredients

3 cups vegetable broth, low-sodium   750 mL
80 g rice sticks (noodles)    
1 carrots, grated   100 g
2 button (white) mushrooms, thinly sliced crosswise   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.

Method

  1. Cook the rice sticks and 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 individual serving bowls. Add the cooked rice sticks.
  4. Heat the broth in a saucepan. Add the grated ginger, the minced garlic and the finely minced 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)

Amount

% DV*

* DV = Daily Value

Calories

260

Fat

1.5 g

2 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

125 mg

Sodium

340 mg

14 %

Carbohydrate

45 g

15 %

Fibre

4 g

15 %

Sugars

5 g

Protein

17 g

Vitamin A

60 %

Vitamin C

30 %

Calcium

8 %

Iron

20 %

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

Claims

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, Phosphorus, Potassium, Zinc
Excellent source of :
Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin K
Diet-related health claims :
Heart-healthy

More info


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

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