Asian Shrimp Soup

39 Reviews
92% would make this recipe again

A soup with shrimp, vegetables, and rice sticks in a chicken broth.

A hearty soup that's a meal in itself.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
260 calories/serving

Ingredients

3 cups chicken broth 750 mL
80 g rice sticks (noodles)
1 carrots, grated 100 g
2 button (white) mushrooms, thinly sliced 28 g
1/2 cup green cabbage, or Savoy, thinly sliced 45 g
2 green onions/scallions, thinly sliced
14 shrimp, medium-large 140 g
1 1/4 tsp gingerroot, grated 5 g
1 clove garlic, minced
1/2 dried chili peppers, minced 0.2 g
2 tbsp lime juice, freshly squeezed 1 lime
2 tsp fresh cilantro [optional] 1 g
1 pinch salt [optional]

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Cook the rice sticks then set aside.
  2. In a saucepan of salted boiling water, boil the shrimp about 3 min, until they become pink. Drain and set aside.
  3. Prepare the vegetables. Grate the carrots, slice the green onions, cabbage, and mushrooms. Portion out the vegetables into the individual serving bowls. Add the cooked rice sticks.
  4. Heat the broth in a saucepan. Add the grated ginger, minced garlic and chili pepper. Cook 2 min. Add the cooked shrimp and cook an additional 3-4 min. Adjust the seasoning.
  5. Pour the hot broth into the serving bowls. Add the lime juice, garnish with whole cilantro leaves, and serve.

Nutrition Facts Table

per 1 serving (510 g)

Amount

% Daily Value

Calories

260

Fat

1 g

2 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

120 mg

Sodium

1230 mg

51 %

Carbohydrate

44 g

15 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

41 g

Protein

17 g

Vitamin A

64 %

Vitamin C

29 %

Calcium

8 %

Iron

21 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin K
Good source of  :
Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Fat, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1
Meat and Alternatives 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

39 Reviews (36 with rating only) 92% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
    
november 22, 2009 | I would make this recipe again

It is very simple to make and healthy at the same time. My husband liked it and the children (5 and 8 yrs old) were very happy with the flavors, too. I loved the vegetables and the rice sticks texture. I think next time I am going to substitute the shrimps with chicken and I will probably cook the rice sticks in the chicken broth to get extra flavor. I sauteed the carrots, mushrooms and onions just for a couple of minutes because my family is not a fan of raw veggies but I am sure that the broth is hot enough to cook them.

Useful 1
Anonyme     
october 20, 2021

I found this incredibly bland, and had to add jarred Thai chili sauce to make it taste like something. Was very disappointing after all the prep of making 5 servings worth.

Useful 0
    
august 16, 2012 | I would make this recipe again

Very flavorful and very easy to make

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.