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CHINESE SOUP WITH JUICY SHRIM
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
8.31 g
Sodium (mg)
317.09 mg
Vitamin A (IU)
2684.86 IU
Saturated Fat (g)
1.81 g
Vitamin D (mcg)
1.77 mcg
Energy (kcal)
201.89 kcal
Fat (g)
10.96 g
Trans Fat (g)
0.05 g
Vitamin B12 (mcg)
0.91 mcg
Vitamin B6 (mg)
0.2 mg
Salt (g)
0.79 g
Folate (mcg)
25.5 mcg
Calcium (mg)
148.96 mg
Zinc (mcg)
0.54 mcg
Monounsaturated Fat (g)
2.46 g
Cholesterol (mg)
50.81 mg
Iron (mg)
1.25 mg
Selenium (mcg)
22.51 mcg
Vitamin C (mg)
5.57 mg
Fibre (g)
2.2 g
Sugars (g)
3.32 g
Protein (g)
17.75 g
Copper (mg)
0.09 mg
Potassium (mg)
304.81 mg
Total
33.25 g
1268.37 mg
10739.46 IU
7.22 g
7.07 mcg
807.57 kcal
43.85 g
0.19 g
3.62 mcg
0.81 mg
3.17 g
102.02 mcg
595.82 mg
2.18 mcg
9.84 g
203.22 mg
4.99 mg
90.03 mcg
22.29 mg
8.79 g
13.28 g
70.99 g
0.36 mg
1219.24 mg
- 12 peeled, deveined, diced medium shrimp
- 4 thin slices of ginger
- 1 blocked tofu, cubed
- 2 finely chopped green onions
- 2 tbsp vegetable oil
- 2 minced garlic cloves
- 2 finely diced celery stalks
- 1 finely diced carrot
- 1 - 2 cups fish stock made from Knorr fish cubes (1 knorr fish in 2 2 cups of water
- 1 tsp black pepper
- 1 Heat the vegetable oil in a wok or skillet, and fry the shrimps until pink then set aside.
- 2 Fry the ginger, garlic, and green onions until fragrant.
- 3 Stir in the carrots and celeries, and sauté until tender.
- 4 Add the stock, just enough to cover the vegetables and simmer for 6 minutes.
- 5 Add the tofu and simmer for 3 minutes.
- 6 Stir in the cooked shrimps.
- 7 Add black pepper, and then add a tiny bit of sesame oil into the soup.
- 8 Ladle into bowls and serve hot.
