This low-carb aromatic soup is a complete meal in a bowl.
575 Reviews
Cals 402 · Prot 30 · Carbs 30 · Fat 19
Low Carb
Calorie Smart
Global Eats
30 min
This low-carb aromatic soup is a complete meal in a bowl.
575 Reviews
Cals 402 · Prot 30 · Carbs 30 · Fat 19
Low Carb
Calorie Smart
Global Eats
Ingredients
Soup
Prawns
7*
350 Grams
Chestnut mushrooms
250 Grams
Shallots
1 Piece
Ginger
30 Grams
Garlic cloves
3 Piece
Lemongrass
1 Piece
Vegetable oil
1 Tbsp
Red curry paste
7*
20 Grams
Water
300 ML
Coconut sugar
10 Grams
Vegetable stock cube
15*
0.5 Piece
Coconut milk
200 ML
Lime leaves
3 Piece
Sambal oelek
20 Grams
Fish sauce
6*10*
10 ML
Bean sprouts
50 Grams
Garnishes
Fresh coriander
15 Grams
Small red chilli
1 Piece
Lime
1 Piece
Allergens
*7 Crustaceans, *15 Celery, *6 Fish, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1680 / 402
Fats (g)
19
of which saturated (g)
10.7
Carbohydrates (g)
30
of which sugars (g)
10.7
Fibers (g)
7.2
Proteins (g)
29.5
Salt (g)
2.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemongrass with something heavy until it splits.
Tip!Bashing the lemongrass helps to release its aromatic flavours!
2 Fry prawns
Rinse, drain and dry the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through. Transfer the cooked prawns to a plate. Reserve the pan.
3 Fry veg
Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min or until browned. Add the shallots and cook for 2 min further.
4 Simmer
Add the garlic, ginger, lemongrass and redcurrypaste(spicy!) and fry for 1 min further. Add the measuredwater, coconutsugar, 0.5 vegetablestockcube, the coconutmilk and limeleaves. Simmer for 10 min.
5 Prep garnishes
Meanwhile, pick the corianderleaves. Finely slice the redchilli. Slice the lime into wedges.
Tip!Can't handle the heat? Remove and discard the seeds from the chilli, that's where most of the spice is!
6 Serve
Add the sambaloelek(spicy!), fishsauce, prawns and beansprouts to the soup. Squeeze the lime juice into the soup. Divide the soup among bowls and garnish with the coriander and sliced chilli(spicy!).