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Thai coconut shrimp soup
 
 
4 ServingsPTM30 min

Thai coconut shrimp soup


Thai coconut shrimp soup.

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Directions

  1. Pour the broth and coconut milk into a pan and bring to the boil.
  2. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips.
  3. Peel the ginger and cut into wafer-thin slices. Cut the onion into half rings.
  4. Add the red pepper, ginger, onion and sugar to the stock. Cook for 10 minutes on medium heat.
  5. Clean the mushrooms with kitchen paper and cut into quarters.
  6. Add the mushrooms and cook for another 3 minutes until they are al dente.
  7. Clean the lime, grate the green skin of the lime and squeeze the fruit.
  8. Add the shrimp and season the soup with the fish sauce, lime zest and juice.
  9. Divide the soup over the bowls and sprinkle with the coriander.


Nutrition

255Calories
Sodium0% DV2.020mg
Fat28% DV18g
Protein20% DV10g
Carbs4% DV12g
Fiber8% DV2g

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