var_dump($adSection);

Oriental Shrimp Soup

5 Reviews
100% would make this recipe again

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

A hearty soup that's a meal in itself.

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

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, thinly sliced 45 g
2 green onions/scallions, thinly sliced
14 shrimp, medium-large 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
salt [optional]

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

per 1 Serving (510g)

Amount

% Daily Value

Calories

260

Fat

1 g

2 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

120 mg

Sodium

340 mg

14 %

Carbohydrate

45 g

15 %

Fibre

4 g

15 %

Sugars

5 g

Protein

17 g

Vitamin A

64 %

Vitamin C

29 %

Calcium

8 %

Iron

22 %

Servings of Canada's Food Guide

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

Claims

This recipe is :
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

DIABETES Exchange

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

Leave a review

You have to be logged in to leave a review

Members' Reviews

5 Reviews (3 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
cynthia.croteau@gmail.com
march 20, 2016 | I would make this recipe again

Très bon, par contre pour les vermicelles il vaudrait mieux les cuire à la fin pour qu'elles ne s'agglutinent pas.

Useful 0
hannahdayan
march 10, 2011 | I would make this recipe again

This soup was so tasty! I added a bit of soy sauce to add some flavour. I don't eat shrimp, so i replaced it with pieces of tilapia.

Useful 0

Top Reviews

View All Reviews
cynthia.croteau@gmail.com
march 20, 2016 | I would make this recipe again

Très bon, par contre pour les vermicelles il vaudrait mieux les cuire à la fin pour qu'elles ne s'agglutinent pas.

Useful 0
hannahdayan
march 10, 2011 | I would make this recipe again

This soup was so tasty! I added a bit of soy sauce to add some flavour. I don't eat shrimp, so i replaced it with pieces of tilapia.

Useful 0