In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (412g)|
|Recipe Makes: 2|
|Calories from Fat: 21 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 170.2mg||52 %|
|Sodium 2432mg||84 %|
|Potassium 365.9mg||10 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.9g|
|Protein 26g||37 %|
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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: 150
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