Place clean shrimp in a dish with olive oil red chile pepper and cut chives.
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.
|Serving Size: 1 Serving (563g)|
|Recipe Makes: 4|
|Calories from Fat: 353 (61%)|
|Amt Per Serving||% DV|
|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
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