Pork and Shrimp Soup

Pork and Shrimp Soup

A soup with pork, vegetables, shrimp, and rice sticks in a coconut-flavoured chicken broth.

2 servings
Preparation 10 min
Cooking 10 min

440 calories per serving 


2 cups chicken broth   500 mL
1 cup water   250 mL
1 tsp fish sauce (nam pla)   5 mL
1/3 cup unsweetened coconut milk [optional]   85 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 pork strips    
6 shrimp, medium-large, peeled   60 g
1 tsp curry powder   3 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 carrots, finely grated   100 g
1 green onions/scallions, chopped   15 g

Before you start

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


  1. Pour the broth and water into a saucepan. Add the fish sauce, coconut milk (optional), 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 pork 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

Nutrition Facts

per 1 serving (690g)


% DV*

* DV = Daily Value




19 g

30 %

Saturated 11 g
+ Trans 0.1 g

54 %


75 mg


1050 mg

44 %


48 g

16 %


6 g

23 %


6 g


21 g

Vitamin A

140 %

Vitamin C

100 %


20 %


35 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


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

More info

This recipe is in the following categories: Vegetables | Main courses/Entrées | Soups | High Calcium | High Fibre | High Iron | Asian

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