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The Body Chef
Soup with shrimp and lime
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Ingredients
Directions
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Heat the oil and fry the spring / spring onions and red pepper for 1 minute on a low setting.
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Add the chicken stock, 1 chicken stock and the lime juice and bring to the boil.
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Put the instant noodles in the stock and stir with a fork. Season the soup with the spice mix from the noodles and fish sauce packaging.
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Divide the spinach leaves and small pink shrimps over 4 large bowls. Spoon the noodles in and pour the hot stock.
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Nutrition
230Calories
Sodium0% DV0g
Fat12% DV8g
Protein32% DV16g
Carbs8% DV23g
Fiber0% DV0g
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