Spiced Prawn And Pineapple Soup

world.food's picture

Aug. 10, 2011

Ingredients

Homemade fish stock 5 Cup (80 tbs)
Fish stock 5 Cup (80 tbs)
Peppercorns 8 , crushed
Cilantro 1 Tablespoon , minced
Lemongrass 3
Ginger 2 Tablespoon , peeled
Lime juice 1/4 Cup (4 tbs)
Fish sauce 3 Tablespoon
Fresh green chili 1 Tablespoon , finely minced seeds and ribs removed (More To Taste)
Pineapple 2 Cup (32 tbs) , diced
Large shrimp 1 Pound , deveined
Lime zest 1 Tablespoon , finely grated
Peppermint 2 Tablespoon , coarsely chopped
Cilantro leaves 2 Tablespoon , chopped

Directions

MAKING

1. In a large saucepan, heat fish stock until it starts to boil.

2. Add peppercorns and cilantro root

3. Simmer uncovered for 2 minutes only to flavor the broth.

4. Add lemongrass and ginger.

5. Simmer for another 2 minutes.

6. Stir in the lime juice, fish sauce, and green chili; slowly bring to a boil.

7. Add pineapple.

8. Simmer over low heat for 1 minute.

9. Add shrimp and lime zest.

10. Simmer for 1 1/2 to 2 minutes until the shrimps are just cooked through.

11. Add peppermint and cilantro.

SERVING

12. Pour into large shallow soup bowls.

13. Serve immediately.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 7 Minutes
Ready In: 7 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 572Calories from Fat 126

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 3910 mg162.92%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5 g20%

Sugars 18 g

Protein 76 g152%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet