Asian Shrimp Soup

1 Reviews
100% would make this recipe again

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

A hearty soup that's a meal in itself.

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Preparation : 10 min Cooking : 10 min
320 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

3 cups Allergen-Free Vegetable Broth 750 mL
80 g rice sticks (noodles)
1 carrots, grated 100 g
1/2 cup green cabbage, or Savoy, thinly sliced 45 g
14 shrimp, medium-large 140 g
1 1/4 tsp gingerroot, grated 5 g
1/2 dried chili peppers, minced 0.2 g
2 tbsp lime juice, freshly squeezed 1 lime
2 tsp fresh cilantro [optional] 1 g
1 pinch salt [optional] 0.2 g

Before you start

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

Method

  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 and slice the cabbage. 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 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

320

Fat

7 g

10 %

Saturated 1.1 g
+ Trans 0 g

5 %

Cholesterol

120 mg

Sodium

760 mg

32 %

Carbohydrate

49 g

16 %

Fibre

5 g

21 %

Sugars

6 g

Net Carbs

44 g

Protein

17 g

Vitamin A

222 %

Vitamin C

51 %

Calcium

10 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Iron, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Magnesium, Manganese, Phosphorus, Vitamin B6, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B2
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 2
Meat and Alternatives 1 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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