Asian Shrimp Soup

6 Reviews
100% would make this recipe again

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

A hearty soup that's a meal in itself.

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Ingredients

??? chicken broth, low-sodium ???
??? rice sticks (noodles) ???
??? carrots, grated ???
??? button (white) mushrooms, thinly sliced ???
??? green cabbage, or Savoy, thinly sliced ???
??? green onions/scallions, thinly sliced ???
??? shrimp, medium-large ???
??? gingerroot, grated ???
??? garlic, minced ???
??? dried chili peppers, minced ???
??? lime juice, freshly squeezed ???
??? fresh cilantro [optional] ???
??? salt [optional] ???

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, slice the green onions, cabbage, and mushrooms. 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, minced garlic 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.

Nutrition Facts Table

per 1 serving (510 g)

Amount

% Daily Value

Calories

300

Fat

3 g

4 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

120 mg

Sodium

350 mg

14 %

Carbohydrate

46 g

15 %

Fibre

3 g

12 %

Sugars

4 g

Net Carbs

43 g

Protein

22 g

Vitamin A

64 %

Vitamin C

29 %

Calcium

8 %

Iron

24 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K
Good source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Zinc
Source of  :
Calcium, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Fat, 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 1
Meat and Alternatives 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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6 Reviews (6 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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