This is a tasty and elegant soup that can be served in fresh coconut shells for an exotic touch.
Place clean shrimp in a dish with olive oil red chile pepper and cut chives.
Set aside.
Finely chop one boiled potato, chile pepper, fresh ginger root and garlic.
In a tablespoon of olive oil fry the chopped red onion, chile,ginger and garlic.
Add a pinch of curry
Add chicken soup, coconut milk, chopped potato, lemon grass.Cook for about 15 minutes
Add the shrimp and cook until turns pink about 5-6 minutes.
Serve soup with chopped green onion and cilantro, wedges of lime
and homemade croutons or crostini..
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 4 | ||
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Calories: 580 | ||
Calories from Fat: 353 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.2g | 52 % | |
Saturated Fat 27.9g | 139 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 488.7mg | 17 % | |
Potassium 1130.3mg | 30 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 29.9g | ||
Protein 29.3g | 42 % | |
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: 580
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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