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Pork and Shrimp Soup

14 Reviews
92% would make this recipe again

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

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

Ingredients

2 cups chicken broth, low-sodium 500 mL
1 cup water 250 mL
1 tsp fish sauce (nam pla) 5 mL
1/2 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 carrots, finely grated 100 g
1 green onions/scallions, chopped
1/3 cup unsweetened coconut milk [optional] 85 mL
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 (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

per 1 Serving (650g)

Amount

% Daily Value

Calories

460

Fat

20 g

31 %

Saturated 11 g
+ Trans 0.1 g

55 %

Cholesterol

80 mg

Sodium

460 mg

19 %

Carbohydrate

49 g

16 %

Fibre

6 g

23 %

Sugars

6 g

Protein

24 g

Vitamin A

137 %

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
Good source of  :
Calcium, Copper, Fibre, Vitamin B2, Vitamin E
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, 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 1 ½
Fats 3 ½

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Members' Reviews

14 Reviews (14 with rating only ) 92% would make this recipe again

This recipe is in the following categories

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