Tomato, Lemongrass and Shrimp Soup
Dietitian of Department of Health said, "Shrimp and chicken are rich in protein and minerals (such as phosphorus), which can maintain body metabolisms."
Ingredients: (To Serve 4)
|shrimps, medium||4 pieces (approx. 120g)|
|chicken fillets, skinless||4 taels(160 g)|
|tomatoes||4 pieces (approx. 400g)|
|basil leaves||5 pieces|
|water||5 cups (1200 ml)|
|1.||Rinse the shrimps, remove the intestines, heads, legs, shells, and sharp parts, leaving the tail on (The tail can also be removed for easier eating.)|
|2.||Rinse the chicken fillets; rinse and cut the tomatoes into wedges; rinse the lemongrass and roll it over gently with a knife to release the flavour.|
|3.||Boil water and put in the chicken and lemongrass to simmer for about 30 minutes to prepare the stock.|
|4.||Add the tomatoes and continue cooking for about 20 minutes (The peel of the tomatoes can be removed at this point if desired.) Add the shrimps and basil and cook until the shrimps are done and have changed in colour. Season to taste with salt.|
The energy and nutrient content is estimated according to the information compiled from the USDA Nutrient Data Laboratory. Values are for reference only.
This recipe is provided by the Elderly Health Service, Department of Health.
Extract from CookSmart, Issue 25