By Viper .
Green curry soup
It's really hot, some of my friends could barely eat half of it and I had to add more coconut milk and vegetable broth to their portion, meanwhile I ate it and I felt fine. I would recommend adding half of the gree curry paste if you are not as big fan of spiciness as me.
Updated at: Wed, 07 Feb 2024 13:13:20 GMT
Nutrition balance score
Good
Glycemic Index
23
Low
Glycemic Load
5
Low
Nutrition per serving
Calories227.5 kcal (11%)
Total Fat13.2 g (19%)
Carbs22 g (8%)
Sugars7.7 g (9%)
Protein11.1 g (22%)
Sodium1468.3 mg (73%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tspcoconut oil
⅓ cupshrimps
½ tspsalt
¼ tsppepper
⅛ cuponion
1garlic clove
1 Tbspgreen curry paste
I would recommend using 1/2 tbsp, because it's gonna be really spicy
¼ tspginger
grated
⅔ cupvegetable broth
⅓ cupcanned coconut milk
½ tspsoy sauce
coconut sugar
1 bunchromaine lettuce
⅛ cupgreen beans
⅓ cupcarrots
cut
1 bunchbok choy
Instructions
Step 1
Remove the 'shell' of the shrimps and cut them into smaller chunks, cook them with salt and pepper on coconut oil
Step 2
When they are almost done, add the onion, garlic and ginger, cook for a bit
Step 3
Add green curry paste, vegetable broth and stir
Step 4
When everything is fully combined add coconut milk, soy sauce and coconut sugar, cover and let it simmer
Step 5
In the meantime cut the vegetable leaving a little bit of the bok choy for serving
Step 6
Add the vegetables into the soup, cover and cook until the vegetables are tender, but still crispy and not overcooked
Step 7
In another pan add the remaining bok choy and drizzle oyster sauce on it, add some water and cover
Step 8
Pour the soup into bowls and serve with bok choy
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
