Try this Satay-Satay Hurricane Soup recipe, or contribute your own.
Suggest a better descriptionIn a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed. Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavours, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature. In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat. Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.
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Serving Size: 1 Serving (555g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 390 | ||
Calories from Fat: 168 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 766.1mg | 26 % | |
Potassium 627.6mg | 17 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 38g | ||
Protein 17.3g | 25 % | |
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: 390
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