Thai noodle soup with vegetables and shrimps Recipe

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Thai noodle soup with vegetables and shrimps
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Ingredients
17
Count
Nutrition
1662
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. PREPARATION (20 minutes)
  2. Heat the bouillon to boiling temperature. Add the ginger and lemon leaves and simmer for 15 minutes. Remove the lemon leaves and ginger and add the soy sauce and fish sauce.
  3. Cook the noodles according to the instructions printed on the packing of the product but shorten the cooking time with 30 seconds.
  4. Wash and cut the vegetables
  5. - slice the onion (to half rings)
  6. - slice the garlic
  7. - cut the carrot julienne
  8. - cut the shiitake into slices
  9. - cut the pepper into strips
  10. - cut the paksoi into pieces of 1-2 centimeters
  11. - chop the coriander leaves
  12. Cut the lime into two halves. Cut one of the two halves into two pieces and leave the other half intact.
  13. COOKING (10 minutes)
  14. Fry the onion (1,5 minutes).
  15. Add pepper and garlic and fry these (1 minute).
  16. Add mushrooms and fry these (1,5 minute).
  17. Add carrot and fry these (1 minute).
  18. Add bouillon and shrimps and bring to boiling point.
  19. Add paksoi pieces and cook these for a short time (1 minute maximum)
  20. Squeeze half a lime in the soup.
  21. Add salt to taste.
  22. Add the noodles and heat these in the soup.
  23. Add the coriander and serve the soup.
  24. SERVING TIPS
  25. Serve the soupe with the two lime pieces and the chili sauce.
  26. VARIATIONS
  27. Serious vegetarians can replace the shrimps with fried tofu cubes and the fish sauce with light soy sauce. Add these together with the mushrooms.
  28. The shiitake mushrooms can be replaced with other musrooms like chantarelles.
  29. The paksoi and carrot can be wholly or partially replced with other crunchy vegetables like chinese cabbage, pepper or fennel. French beans or sugar peas are also tasteful in this dish. When you this you have to adapt the cooking times.
  30. DORUS TIPS
  31. Use a tasteful noodle for this dish. I prefer japanese soba noodles.
  32. Don't overcook the vegetables. The paksoi has to stay crunchy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1661.63 Kcal (6957 kJ)
Calories from fat 302.46 Kcal
% Daily Value*
Total Fat 33.61g 52%
Cholesterol 254.57mg 85%
Sodium 3357.73mg 140%
Potassium 3667.78mg 78%
Total Carbs 235.16g 78%
Sugars 30.58g 122%
Dietary Fiber 52.52g 210%
Protein 121.89g 244%
Vitamin C 118.9mg 198%
Vitamin A 1.4mg 46%
Iron 20.4mg 113%
Calcium 499.6mg 50%
Amount Per 100 g
Calories 215.76 Kcal (903 kJ)
Calories from fat 39.27 Kcal
% Daily Value*
Total Fat 4.36g 52%
Cholesterol 33.06mg 85%
Sodium 436mg 140%
Potassium 476.26mg 78%
Total Carbs 30.54g 78%
Sugars 3.97g 122%
Dietary Fiber 6.82g 210%
Protein 15.83g 244%
Vitamin C 15.4mg 198%
Vitamin A 0.2mg 46%
Iron 2.6mg 113%
Calcium 64.9mg 50%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.2
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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