Cilantro-Flavoured Shrimp and Pork Soup

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
580 calories/serving


2 cups chicken broth, low-sodium 500 mL
1 cup water 250 mL
1/3 cup unsweetened coconut milk light 85 mL
1/2 limes, juice and zest 35 g
2 small bok choy 300 g
1/2 dried chili peppers, minced 0.2 g
120 g rice sticks (noodles)
1 tbsp canola oil 15 mL
140 g pork strips
12 shrimp, medium-large, peeled 120 g
1 tsp curry powder 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 carrots, finely grated 200 g
1 green onions/scallions, chopped
1/2 cup soybean sprouts 40 g
1 tbsp fresh cilantro, thinly sliced 2 g

Before you start

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


  1. Pour the broth and water into a saucepan. Add the coconut milk, 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, soybean sprouts and chopped green onions. Sprinkle with chopped cilantro and serve.

Nutrition Facts Table

per 1 serving (830 g)


% Daily Value




17 g

27 %

Saturated 6.2 g
+ Trans 0.1 g

32 %


150 mg


370 mg

16 %


69 g

23 %


7 g

28 %


7 g

Net Carbs

62 g


38 g

Vitamin A

175 %

Vitamin C

85 %


22 %


42 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Fruits 0
Vegetables 2
Meat and Alternatives 3
Fats 2

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

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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
Recipe tailored to the needs of sports enthusiasts and active families

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