Pork and Shrimp Soup

14 Reviews
92% would make this recipe again

A soup with pork, vegetables, shrimp, and rice sticks in a coconut-flavoured chicken broth.

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Ingredients

??? chicken broth, low-sodium ???
??? water ???
??? fish sauce (nam pla) ???
??? unsweetened coconut milk [optional] ???
??? limes, juice and zest ???
??? small bok choy ???
??? dried chili peppers, minced ???
??? rice sticks (noodles) ???
??? canola oil ???
??? pork strips ???
??? shrimp, medium-large, peeled ???
??? curry powder ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? carrots, finely grated ???
??? green onions/scallions, chopped ???

Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

  1. Pour the broth and water into a saucepan. Add the fish sauce, coconut milk (optional), zest and lime juice, then bring to a boil. Add the bok choy and chili pepper. Set aside over low heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Heat the oil in a pan over medium-high heat. Add the pork strips, then sauté 1 min per side. Add the shrimp and curry powder. Sauté with stirring until the shrimp turn pink in colour, 3-4 min. Season with salt and pepper.
  4. Portion out the rice sticks, meat, and shrimp into individual serving bowls. Pour in the broth, then add the grated carrots and chopped green onions. Serve.

Nutrition Facts Table

per 1 serving (600 g)

Amount

% Daily Value

Calories

350

Fat

10 g

15 %

Saturated 1.8 g
+ Trans 0.1 g

10 %

Cholesterol

80 mg

Sodium

440 mg

18 %

Carbohydrate

46 g

15 %

Fibre

5 g

20 %

Sugars

4 g

Net Carbs

41 g

Protein

22 g

Vitamin A

118 %

Vitamin C

75 %

Calcium

18 %

Iron

28 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Fibre, Magnesium, Phosphorus, Vitamin B2, Vitamin E, Zinc
Source of  :
Copper, Pantothenic Acid
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1
Meat and Alternatives 1 ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (14 with rating only) 92% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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