Pork and Shrimp Soup

8 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
330 calories/serving

Ingredients

2 cups chicken broth 500 mL
1 cup water 250 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 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 (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. Serve.

Nutrition Facts Table

per 1 serving (600 g)

Amount

% Daily Value

Calories

330

Fat

9 g

14 %

Saturated 1.5 g
+ Trans 0.1 g

8 %

Cholesterol

80 mg

Sodium

1030 mg

43 %

Carbohydrate

44 g

15 %

Fibre

5 g

20 %

Sugars

4 g

Net Carbs

39 g

Protein

19 g

Vitamin A

118 %

Vitamin C

75 %

Calcium

18 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Fibre, Magnesium, Phosphorus, Vitamin B2, Vitamin E, Zinc
Source of  :
Copper, Pantothenic Acid
Low  :
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
Fats 3 ½
More info
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Reviews

8 Reviews (8 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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