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Pho Soup with Shrimp

Healthy, delicious, and vibrant, with exotic flair! I first tried this soup at a friend's birthday party and loved it, and now I make it for my family all the time. If you're craving a hot, richly flavored soup, this recipe is for you.

AzizaAuthor avatar
Recipe author
Pho soup with shrimp
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 20 % 2 g
Carbohydrates 50 % 5 g
38 kcal
GI: 75 / 25 / 0
    1. Wash the vegetables well, peel them, and cut them into pieces. 2. Peel the shells off the shrimp. 3. Heat a skillet and add some oil, then sauté the vegetables. 4. Pour the water into a pot and add the sautéed vegetables. Simmer over low heat for 2 hours. Salt to taste. 5. Cook the noodles and rinse them well under cold water. 6. Strain the broth through a sieve and stir in the soy sauce. 7. Cook the peeled shrimp in the broth. 8. Divide the noodles among bowls and ladle in the shrimp broth. 9. Chop the herbs, chili, and lemon, and use them to garnish the dish.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Table salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Rice noodles - 109  kcal/100g
  • Star anise - 337  kcal/100g

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