Fish broth spiked with pepper and lime. Fish or shrimp and veggies add body to the dish
Add the fish stock, lime juice, chilies, chili paste, brocolli, and carrots to a pan and bring to boiling. Simmer for 15 to 30 minutes. Adjust seasonings to your taste. Add shrimp about 6-7 minutes before serving and allow them to cook in the broth. Add lime zest just prior to serving.
Garnish with avocado and green onions. Float a few croutons on top.
Each (2 cup) serving (with 4 croutons) contains an estimated:
Cals: 268, FatCals: 125, TotFat: 14g
SatFat: 3g, PolyFat: 3g, MonoFat: 8g
Chol: 81mg, Na: 160mg, K: 764mg
TotCarbs: 12g, Fiber: 3g, Sigasrs: 3g
NetCarbs: 9g, Protein: 23g
When we are fighting a cold this soup brings us back to life.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 | ||
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Calories: 133 | ||
Calories from Fat: 54 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 105.4mg | 4 % | |
Potassium 399.9mg | 11 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 11.8g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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