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.

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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] 0.2 g

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

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
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Reviews

39 Reviews (36 with rating only) 92% would make this recipe again
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My Notes

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  • 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

This recipe is in the following categories

Shellfish | Vegetables | Soups | Main courses/Entrées | High Iron | Asian

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

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