Pork and Shrimp Soup

3 Reviews
100% would make this recipe again

A soup with pork, vegetables, shrimp, and rice sticks in a coconut-flavoured chicken broth.

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

3 cups Allergen-Free Vegetable Broth 750 mL
1 tsp fish sauce (nam pla) 5 mL
1/3 cup unsweetened coconut milk [optional] 85 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 pork 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 scallion, green tops, green tops only, chopped

Before you start

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

Method

  1. Pour the broth into a saucepan. Add the fish sauce, coconut milk (optional), 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 pork 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 (green tops only). Serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (400 g)

Amount

% Daily Value

Calories

410

Fat

14 g

22 %

Saturated 2.2 g
+ Trans 0.1 g

12 %

Cholesterol

80 mg

Sodium

880 mg

37 %

Carbohydrate

51 g

17 %

Fibre

8 g

31 %

Sugars

7 g

Net Carbs

43 g

Protein

19 g

Vitamin A

281 %

Vitamin C

106 %

Calcium

21 %

Iron

34 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Phosphorus, Vitamin B2
Source of  :
Copper, Pantothenic Acid
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 2
Meat and Alternatives 1 ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

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

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