Asian Shrimp Soup

7 Reviews
100% would make this recipe again

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

A hearty soup that's a meal in itself.

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Preparation : 10 min Cooking : 10 min
260 calories/serving

Ingredients

3 cups vegetable broth 750 mL
80 g rice sticks (noodles)
1 carrots, grated 100 g
2 button (white) mushrooms, thinly sliced crosswise 28 g
1/2 cup green cabbage, or Savoy, thinly sliced 45 g
2 green onions/scallions, thinly sliced
14 shrimp, medium-large 140 g
1 1/4 tsp gingerroot, grated 5 g
1 clove garlic, minced
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 and 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 individual serving bowls. Add the cooked rice sticks.
  4. Heat the broth in a saucepan. Add the grated ginger, the minced garlic and the finely minced 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

260

Fat

1 g

2 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

120 mg

Sodium

340 mg

14 %

Carbohydrate

45 g

15 %

Fibre

4 g

15 %

Sugars

5 g

Net Carbs

41 g

Protein

17 g

Vitamin A

64 %

Vitamin C

29 %

Calcium

8 %

Iron

22 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin K
Good source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, 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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Reviews

7 Reviews (5 with rating only) 100% would make this recipe again
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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

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

This soup was so tasty! I added a bit of soy sauce to add some flavour. I don't eat shrimp, so i replaced it with pieces of tilapia.

Useful 0
march 20, 2016 | I would make this recipe again

Très bon, par contre pour les vermicelles il vaudrait mieux les cuire à la fin pour qu'elles ne s'agglutinent pas.

Useful 0

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