This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.
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Serving Size: 1 serving(s) (417g) | ||
Recipe Makes: 4 serving(s) | ||
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Calories: 505 | ||
Calories from Fat: 265 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 364.7mg | 13 % | |
Potassium 662.5mg | 17 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 32.9g | ||
Protein 28.5g | 41 % | |
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: 505
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