Directions:
- In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
- Cool shrimp in the stock and then peel.
- Reserve 4 cups of the stock. Set Aside.
- Heat the reserved 4 cups of stock in a saucepan over high heat.
- Stir in the green curry paste.
- Add the mushrooms, carrot, green beans, and cabbage.
- Bring to a boil then reduce heat and simmer until vegetables are just tender.
- Stir in tamarind paste, sugar, and fish sauce.
- Place some shrimp in a bowl and ladle in the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.44 Kcal (1383 kJ) | ||
| Calories from fat | 164.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 28% | |
|---|---|---|---|
| Cholesterol | 49.33mg | 16% | |
| Sodium | 1467.83mg | 61% | |
| Potassium | 230.8mg | 5% | |
| Total Carbs | 34.95g | 12% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 8.84g | 18% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.99 Kcal (779 kJ) | ||
| Calories from fat | 92.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 28% | |
|---|---|---|---|
| Cholesterol | 27.76mg | 16% | |
| Sodium | 826.17mg | 61% | |
| Potassium | 129.91mg | 5% | |
| Total Carbs | 19.67g | 12% | |
| Sugars | 2.97g | 21% | |
| Dietary Fiber | 1.85g | 13% | |
| Protein | 4.97g | 18% | |
| Vitamin C | 4.7mg | 14% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1mg | 10% | |
| Calcium | 31.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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