Shrimp, Pork and Coconut Milk Soup

  • Preparation 15 MIN
    Cooking 10 MIN
  • Servings 4



  1. In a saucepan, bring the broth, coconut milk, green onions, fish sauce, lime zest and juice to a boil. Set aside on low heat.
  2. In a wok or large skillet, stir-fry half the leek in 30 ml (2 tablespoons) oil over medium heat.
  3. In the same oil, repeat with the remaining leeks. Drain on paper towels. Season with salt.
  4. In the same skillet, add the remaining oil and stir-fry the pork strips over high heat. Add the shrimp and curry powder. Sauté until the shrimp are pink. Season with salt and pepper.
  5. Pour the soup into bowls, then add the noodles. Divide the shrimp and pork mixture among the bowls. Top with the leek and coriander.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 560  
Total Fat 40 g  
Saturated Fat 25 g  
Sodium (salt) 1020 mg  
Carbohydrates 31 g  
Fibre 3 g  
Protein 23 g