Shrimp in Yellow Curry Soup with Garlic Flatbread
with peanuts, green beans, lime & fresh herbsCalories
:
971 kcalProtein
:
40.3g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Pinda's
- Soja
- Mosterd
- Schaaldieren
- Vis
- Gluten
- Tarwe
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
- Mosterd
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Onion
1 piece
Carrot
75 g
Green beans
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½
Tomato paste
½ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
½ sachet(s)
Yellow curry spices
⅓ piece
Lime
120 g
Shrimp
(Contains: Schaaldieren)
10 milliliters
Fish sauce
(Contains: Vis)
90 milliliters
Coconut milk
½ sachet(s)
Garlic & herb seasoning
2 piece
Lebanese flatbread
(Contains: Gluten, Tarwe)
5 g
Mint, coriander & Thai basil
Not included in your delivery
1 tablespoon
Olive oil
150 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4063 kJ
Calories971 kcal
Fat43.2 g
Saturated Fat17.4 g
Carbohydrate104.4 g
Sugar24.7 g
Dietary Fiber14.4 g
Protein40.3 g
Salt6.7 g
Trans Fat0.3 g
Potassium613.8 mg
Calcium121.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- Chop the onion and slice the carrot into crescents. Discard the tips of the green beans and then cut in half.
- Heat a drizzle of olive oil in a soup pot over medium-high heat. Fry the onion, carrot, and green beans for 2 - 3 minutes.
- Add the tomato paste, the curry paste and the curry spices, then fry for 1 more minute.
2
- Deglaze with the water (see pantry for amount). Bring to the boil and allow to cook for 4 - 6 minutes.
- Add the shrimp and poach for 1 - 2 minutes.
- Stir in the fish sauce* and the coconut milk.
- Simmer for 2 - 3 minutes, then season to taste with salt and pepper.
*Take care, this ingredient is salty! Add gradually as preferred.
3
- Transfer the flatbread to a parchment-lined baking sheet and drizzle with olive oil.
- Scatter over the garlic & herb seasoning, then heat in the oven for 2 - 4 minutes until crispy.
- Meanwhile, cut the lime into 6 wedges and finely chop the fresh herbs.
- Squeeze some lime juice as preferred directly into the soup.
4
- Meanwhile, roughly chop the peanuts.
- Serve the soup in bowls or deep plates.
- Garnish with the peanuts and the fresh herbs.
- Serve the flatbread and any remaining lime wedges alongside.
