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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)

8.88 g

Sodium (mg)

317.09 mg

Vitamin A (IU)

2684.86 IU

Saturated Fat (g)

1.78 g

Energy (kcal)

202.25 kcal

Fat (g)

10.96 g

Trans Fat (g)

0.04 g

Salt (g)

0.79 g

Calcium (mg)

148.96 mg

Monounsaturated Fat (g)

2.44 g

Cholesterol (mg)

50.81 mg

Iron (mg)

1.25 mg

Vitamin C (mg)

5.57 mg

Fibre (g)

2.2 g

Sugars (g)

3.41 g

Protein (g)

17.18 g

Potassium (mg)

304.81 mg

Total

35.53 g

1268.37 mg

10739.46 IU

7.11 g

808.99 kcal

43.85 g

0.17 g

3.17 g

595.82 mg

9.75 g

203.22 mg

4.99 mg

22.29 mg

8.79 g

13.63 g

68.71 g

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.