Coconut-flavoured Chicken and Shrimp Soup

43 Reviews
90% would make this recipe again

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

Ingredients

2 cups chicken broth 500 mL
1 cup water 250 mL
1 tsp fish sauce (nam pla) 5 mL
1/4 cup unsweetened coconut milk 65 mL
1/2 limes, juice and zest 35 g
2 small bok choy 300 g
1/2 dried chili peppers, minced 0.2 g
80 g rice sticks (noodles)
1 tbsp canola oil 15 mL
80 g chicken strips
6 shrimp, medium-large, peeled 60 g
1 tsp curry powder 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 carrots, finely grated 100 g
1 green onions/scallions, chopped

Before you start

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

Method

  1. Pour the broth and water into a saucepan. Add the fish sauce, coconut milk, zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Heat the oil in a pan over medium-high heat. Add the chicken strips, then sauté 1 min per side. Add the shrimp and curry powder. Sauté with stirring until the shrimp turn pink in colour, 3-4 min. Season with salt and pepper.
  4. Portion out the rice sticks, meat, and shrimp into individual serving bowls. Pour in the broth, then add the grated carrots and chopped green onions. Serve.

Nutrition Facts Table

per 1 serving (640 g)

Amount

% Daily Value

Calories

410

Fat

16 g

25 %

Saturated 8 g
+ Trans 0.1 g

41 %

Cholesterol

80 mg

Sodium

1040 mg

43 %

Carbohydrate

46 g

15 %

Fibre

5 g

21 %

Sugars

5 g

Net Carbs

41 g

Protein

21 g

Vitamin A

118 %

Vitamin C

77 %

Calcium

18 %

Iron

31 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1
Meat and Alternatives 2
Fats 2 ½
More info
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Reviews

43 Reviews (36 with rating only) 90% 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

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

Top Reviews

View All Reviews
Anonyme
october 20, 2021

Bland, Asian-style for people who don't like Asian food.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

In the future I would use left over chicken to make it a quick recipe.

Useful 0
Anonyme
october 20, 2021

Guess I was hoping for more flavour. Had to add in a few teaspoons of red curry paste to punch it up a bit.

Useful 0

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