Directions:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemon grass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
- Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime peel and curry powder; heat through. Discard lemon grass. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.93 Kcal (1088 kJ) | ||
| Calories from fat | 141.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 24% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 1050mg | 44% | |
| Potassium | 340.45mg | 7% | |
| Total Carbs | 22.82g | 8% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 8.43g | 17% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 50.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 107.39 Kcal (450 kJ) | ||
| Calories from fat | 58.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 24% | |
|---|---|---|---|
| Cholesterol | 13.58mg | 11% | |
| Sodium | 433.82mg | 44% | |
| Potassium | 140.66mg | 7% | |
| Total Carbs | 9.43g | 8% | |
| Sugars | 1.25g | 12% | |
| Dietary Fiber | 1.07g | 10% | |
| Protein | 3.48g | 17% | |
| Vitamin C | 2.6mg | 10% | |
| Iron | 0.6mg | 9% | |
| Calcium | 20.9mg | 5% | |
* 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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